1 pound broccoli florets, cut into 1-inch pieces
1 teaspoon olive oil
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2 tablespoons grated fresh parmesan cheese
2 tablespoons dried currants
2 teaspoons grated lemon rind
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place a large cast-iron skillet in the oven. Heat oven to 500 degrees.
Remove preheated skillet from oven. Add broccoli and oil; stir well. Bake for 8 minutes, stirring after 6 minutes.
Transfer broccoli to a serving bowl with cheese and remaining ingredients; toss gently. Serve immediately.
Cook's note: If you're buying whole heads of broccoli, cut off the florets, and then cut the top half of the stems into 13-inch coins. Toss them in with the florets to roast. They're delicious.
Nutrition values per serving: 43 calories, 1.5 g fat (0.5 g saturated), 6.4 g carbohydrates, 2.5 g fiber, 3 g protein, 1 mg cholesterol, 110 mg sodium.
"Cooking Light Real Family Food" by the Editors of Cooking Light Magazine and Amanda Haas (2012 Oxmoor House)