Roasted Lemon and Parmesan Broccoli
If you always boil or steam your broccoli, it's time to try roasting it! Baked in the oven, the florets turn crisp and golden on the outside, and tender in the middle, with a nice charred flavour that's hard to beat. Tossed in lemon juice and finished with salty Parmesan cheese, these gorgeous greens go especially well with Italian-inspired main courses. Why not serve this recipe as a side dish to the Garlic, Chilli and Parsley Spaghetti that you'll find on page 58?
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