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Sometimes I have an idea so brilliant that I need to stop whatever it is I'm doing and start working on that idea right away. This week, I had one of those ideas—I would Photoshop my cats into the Kardashian Christmas card. YES. And I did it, but it didn't quite work out as I had planned because I have surprisingly few pictures of my cats standing straight up, so I couldn't replace the Kardashians with cats. And then I thought that maybe I would Photoshop my cats' heads onto the Kardashians' bodies, but that would take this project from "Ha ha, cats!" to "I think Kiersten is having some kind of mental break and needs help." So in the end, I just had to Photoshop my cats around the Kardashians, which wasn't nearly as awesome as my original idea. Isn't it the worst when you have an idea that sounds so great and then it doesn't work out?
But then sometimes you have ideas you're not sure about and they end up being even better than expected. Like this Roasted Broccoli with Meyer Lemon & Garlic! I wasn't sure if it would work, but it did and we loved it. I make roasted broccoli a lot as an easy side—normally, I just toss it with a little olive oil and seasoning salt, but I thought I would try jazzing things up with thin slices of Meyer lemon. (Why does the phrase "jazzing up" always make me think of someone with a bad perm and mom jeans?)
When I put lemon slices on pizza earlier this year, a few people were a little skeptical about that idea. But if you cut them thin, you can totally eat them! They're chewy and delicious, giving a burst of citrus flavor to any dish you add them to. I used Meyer lemons because they're in season and they're slightly less tart than their non-Meyer counterparts. If the thought of eating lemons just doesn't appeal to you, you can remove them before eating. But you're missing out!
Recipe
Roasted Broccoli with Meyer Lemon and Garlic
An easy side dish that combines broccoli with tart Meyer lemon slices and garlic.
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Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 25 minutesminutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: Broccoli side dish, roasted broccoli, Roasted Broccoli with Meyer Lemon and Garlic
Toss all of the ingredients in a bowl. Transfer to a baking sheet that's been sprayed with additional oil or lined with parchment paper. Roast for 15-20 minutes, stirring after 10 minutes, until the broccoli is tender and just beginning to brown.
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Reader Interactions
Comments
Paula – bell’alimentosays
I love roasting veggies! This recipe sounds like a winner! The addition of the lemons is wonderful!
Reply
Marysays
I've never really liked the lemon and broccoli combo...but your pics look really nice 🙂
Yum! I love roasting broccoli, and with lemon is one of my favourite ways. I don't usually use whole lemon slices, though. This is something I'll have to try out. Oh - and I so wish your adventures with photoshopping had worked out! Amazing!
Reply
Kierstensays
I posted the picture yesterday, but yeah, cats around the Kardashians simply isn't as awesome as cats replacing Kardashians.
Reply
Genevievesays
I made a cat christmas card using picmonkey the other day (just for fun though) - they would never wear santa outfits in real life, so photo editing tools are the way to go! I love the combo of broccoli with lemon, although I've never tried it with meyer lemons!
Reply
Kierstensays
Ha! I have a pair of antlers that my mom gave me and I try to get the cats to wear them, but no dice. 🙂
Reply
Annikasays
Tried it today. WONDERFUL. Really.
Reply
Kiersten Frasesays
I'm glad you enjoyed the recipe!
Reply
Noemiesays
Please try this... Sprinkle some parmesan cheese on top of the broccoli when it's done. It's unbelievable.
Reply
Karlsays
This looks so fresh and with the lemon I’m sure it’s going to tingle the taste buds
The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening. Don't Crowd the Pan. If the florets are too close, they will steam instead of roast.
INSTRUCTIONS. Note: Using the lemon juice will turn the broccoli a little bit brown. In a medium saucepan, bring water to a boil. Cook the broccoli until it turns dark green, about 1 to 2 minutes.
After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp.
Steam It: Steaming is one of the best methods to cook frozen broccoli while preserving its texture. Use a steamer basket over a pot of boiling water. Cover and steam for 3-5 minutes or until the broccoli is tender but still has a slight crunch.
Hi Maxine, there can be several reasons why broccoli is bitter, the main one is that it is starting to 'bolt', this is when the plant starts to flower prematurely. Bolting can be caused by temperature fluctuations (hot and cold) or too much heat, broccoli are a cool weather crop.
In this regards, it is likely that broccoli cooked by steaming will be better fit for human consumption than other cooking methods. In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking.
Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.
Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish. Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer.
Lemon juice contains citric acid, the acidic "elements" of which, called hydrogen ions, alter the green pigment chlorophyll in broccoli to a grey-green derivative. This happens especially quickly if the vegetable is cooked in the presence of acid.
Bring the water to a simmer over medium-high heat. Add the broccoli florets and stems and cover. Steam for 4 to 5 minutes, until tender. → Uses for steamed broccoli: Side dish with olive oil and seasonings, warm salads, frittatas and casseroles, soups.
If you're wary about germs, pesticides, and small critters like aphids, and a quick wash under running water just doesn't seem enough, all you need is a solution of vinegar and water. A vinegar soak can give broccoli a deeper, more thorough cleaning job.
Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.
The natural nooks and crevices in broccoli and cauliflower are the perfect hiding spot for dirt, germs and even little bugs. Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes.
The sweet spot is between 400°F and 425°F. Go any higher, and the outside of your veggies will start to burn before the inside has a chance to cook through. Any lower? They'll still cook through (eventually), but the oven won't be hot enough to get your veggies golden, crispy, and caramelized.
Swich tip: the smaller the vegetable pieces, the higher the oven temperature needs to be. This may sound counter-intuitive. But here's why: smaller vegetables take less time to cook throughout. On the other hand, harder and bigger vegetables are better cooked at 350-400 to prevent the vegetables from burning.
However, if cooked for too long, the water can evaporate and the broccoli can become dry enough to catch fire. Leaving the stem on - The thick stem of broccoli has less moisture than the florets. If left on while microwaving, the stem can heat up more quickly and reach a temperature where combustion occurs.
Try this: Toss your vegetables with olive oil, salt, pepper, a few cloves of smashed garlic, and a few sprigs of fresh thyme. Spread the coated vegetables evenly across a parchment-lined, rimmed baking sheet and roast at 400°F until almost cooked through. (Time will depend on which vegetables you're roasting.)
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