ROASTED PARMESAN BROCCOLI #vegetarian

I don't realize I referenced this but instead we're livin' broad in Seattle this week. B's sister and her significant other are in Israel driving a voyage through the grand land for their assemblage, and we were picked to be the Personal Assistants to my phenomenal niece for the week.

We made a journey down to Pike Place Market yesterday while the kid young woman was in school (btw she's 16). We took in two or three sights, hit several traditional shops and, well, had a (1-day) late celebration of National Margarita Day at El Borracho. I feel similarly as it is my commitment and promise to compliment any sustenance events – a sustenance blogger's gotta do what a sustenance blogger's gotta do.✌ Oh and clearly there was the "first" Starbucks region… for the purpose of sustenance related research.

Today I have one more to add to the delightful veggie recipe lineup: Roasted Broccoli with Parmesan Cheese, Sliced Garlic and Lemon Zest! So delish therefore perfect for this season.

Also try our recipe : ARUGULA SALAD WITH PARMESAN, LEMON AND OLIVE OIL 
#vegetarian

Ingredients :

• 1 large head of Broccoli sliced into 1-inch thick steaks
• 1 teaspoon salt and pepper
• Red pepper flakes
• 3-4 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 2 tablespoons parmesan
• Lemon zest from half a lemon

Instructions :

1. Preheat the oven to 425 degrees.
2. Add sliced broccoli to a parchment paper-lined baking sheet.
3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.

Read more our recipe : EASY SPINACH RICOTTA PASTA #vegetarian
Source : bit.ly/2orW7qx