Fisher's Landing Ward Recipes

Roasted Broccoli and Peppers--Julie Andersen and Sue Phister

4-5 lbs. broccoli

2 red peppers

1 lemon

Salt and pepper

Olive oil

1/3 Cup Parmesan cheese

Preheat the oven to 425.

Take 4 to 5 pounds of broccoli, cut into florets (but relatively big ones.) Wash and dry them THOROUGHLY. Put broccoli and peppers on a cookie sheet. Toss with olive oil, salt and pepper. ( 5 Tbs. olive oil, 1 1/2 tsps. kosher salt, 1/2 tsp fresh ground pepper).

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”  You might want to stir half way through.

When done, take it out of the oven–and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add  1/3 cup of freshly grated Parmesan cheese.