Roasted Broccoli

This roasted broccoli recipe is cooling for the upcoming summertime and the Pitta dosha. You can use Parmesan cheese instead of the goat gouda, but it will add a sour and heating element to the dish.

Equipment

Bowl

Baking pan/sheet pan

Parchment paper (optional)

Grater

Ingredients

1 Bunch Broccoli

2 Tbl. Olive oil

1-2 oz. Grated Goat Gouda (optional)

½ Lemon juiced

Salt & pepper to taste

Baking pan/sheet pan

Directions

1. Trim the florets off the stalks, cutting them, if necessary, into evenly sized pieces. The stalks are also delicious. Sometimes, if they are older, you have to peel the outer skin off, but these also should be cut into pieces (about the size of your thumb) and roasted.

2. Cover a baking pan with parchment paper (or use a non-stick pan).

3. Toss the broccoli lightly in oil and season with salt and pepper.

4. Roast in the oven at 375 degrees for 15 minutes (if you use the stalks, they might take longer, so you can put the broccoli in the oven until it is finished. Be careful not to burn.

5. Squeeze the lemon over the broccoli and set aside or serve.

6. Finish the dish by sprinkling the goat cheese over the broccoli.

Cover a baking pan with parchment paper (or you can use a non-stick pan).