There are recipes I feel jazzed to write about. There are recipes about which I have not much to say. This is one of the latter.
I didn’t begin to love vegetables as an adult until I learned how to oven roast them. I learned the vegetable to oil and salt ratio, a general oven temperature range, a sense for how to time it, and I haven’t looked back. Here is a great example of one vegetable to roast and how to pair it with other flavors. Broccolini roasted with lemon and some parmesan that gets all crispy. Everything you need to know is in the title.
My pal Margaret, who I reference often, encouraged me to keep it real here. I think I’ve done that thus far, but it’s a post like this that tempts me to embellish more than is necessary. So for brevity and clarity sake, I’ll bring this to a close. If you like roasted broccolini, and you think pairing it with lemon or parmesan sounds nice, then you my friend, should make some.
44 recipes cooked, 181 to go.
