Barackoli with garlic and lemon
I offer this recipe in honor of our new president and expect there will now be more vegetables like this served in the White House. Who knows? Maybe he will create a 5 acre garden on the front lawn.
There's hope that he and his expert advisors will focus on our food system at some point because without a food agenda there can't be a health agenda or a climate and energy agenda. The production and transportation of food in this country uses as much as 20% of our energy.
While he's busy with countless other urgent matters initially, it's up to us to feed ourselves and all of our children the very best we can. And if you buy your broccoli from a local farmer you are helping the big picture.
Happy Inauguration Day.
Servings: 6
Ingredients
- 2 large heads of broccoli
- 4 cloves garlic, coarsely chopped
- 2 tablespoons olive oil
- 1 lemon
- 1/4 cup pine nuts, toasted in a skillet (optional)
- 1 ounce parmesan cheese (optional)
- Salt and freshly ground pepper to taste
Directions
- Preheat oven to 400 degrees.
- Cut the segments off the broccoli leaving about a 1 1/2 inch stem. Separate each segment into a number of florets.
- Toss the broccoli and garlic with 2 tablespoons of olive oil, some salt, and pepper. Spread it out on a baking sheet.
- Use a zester to get about 1 heaping teaspoon of lemon zest. Juice the lemon and reserve. Add the zest to the juice.
- Toast the pine nuts and grate the parmesan if you are using these additions.
- Roast the broccoli for 20 to 25 mins until the florets are starting to brown and the stems are fork crispy tender.
- Remove from the oven and drizzle with the lemon juice and zest.
- Top with pine nuts and parmesan if you are using them.
- Serve hot though some are known to snack on this before breakfast.
Nutrition information (per serving)
- Calories: 153
- Total fat: 10 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 67 mg
- Total carbohydrate: 15 g
- Dietary fiber: 5 g
- Protein: 6 g
Without parmesan and pine nuts