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Parmesan roasted broccoli spears
- Difficulty
Easy
Published 2017
Ingredients
2 heads 1¼ pounds 570 g 2
Method
Morning or Evening
Trim the bottom ⅛ inch (3 mm) off the broccoli stalks and use a knife or a vegetable peeler to scrape the tough outer layer of the stalks. Cut the broccoli heads into rough spears—a small floret at the top, with as much of the long stalk as possible attached to each. (If you have time, and if you prefer softer broccoli, blanch it for 1 to
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