With Roasted Broccoli
Remove from packaging and pop in a pre-heated oven for 30-45 min, or util a pierced thigh releases clear juices.
Alternatively you can cook in the air fryer basket for 45-50min dependant on size.
Let’s get the broccoli started in the meantime.
What you’ll need
Broccoli – Fresh cut so that we just have the florets in manageable bite sized pieces.
Garlic – Fresh and we’re using a lot. We want to thinly slice up this ingredient so that it’ll crisp up nicely on top of our broccoli, so splash out on the fresh stuff!
Olive oil – We want a few glugs of some nice stuff to roast up our broccoli nicely. Wilsons Foods Olive Oil is our favourite!
Lemon juice – Freshly squeezed from approximately 1 lemon.
Pecans – This is my flavour secret weapon so be sure to roast these up fresh before hand and chop them up.
Cheese – Parmesan cheese grated up fresh, some good stuff.
What to do
Preheat the oven to 200°c.
Prep Broccoli: Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets.
Season: Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.
Roast: Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once part way through cooking.
Finish & Serve: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.