Roasted Lemon Broccoli
A recipe from Georgia Department of Education School Nutrition
Our House Spice Blend adds a unique flavor that perfectly complements the roasted broccoli without being too overpowering. With the lemon zest bringing bright, tart, and sweet citrus flavors.
Ingredients:
- 8 lbs + 12 oz Broccoli, raw, florets
- 4 oz Oil, canola
- 1 tbsp Pepper, black, ground
- 1 tbsp Salt, kosher
- 1/2 cup House Spice Blend
- 1/4 cup Lemon, zest
Steps:
- Wash broccoli under cool running water. Drain well and dry.
- Toss broccoli florets in oil and place evenly on a sheet pan sprayed with pan spray. Sprinkle with salt and pepper.
- Place broccoli in 400°F oven. Roast until caramelized, brown, and crispy- approximately 12-15 minutes.
- Sprinkle the roasted broccoli with House Spice Seasoning and lemon zest.
- Place roasted broccoli in 2-inch, solid, half hotel pans for service.
- Hot hold, uncovered, for service.
Take care not to overcrowd pans. This will cause the broccoli to steam rather than roast.
Rotate pan halfway through cooking in case of oven hot spots.
Cook to 135°F or higher.
Hold at 135°F or above.
Roasted broccoli must be batch cooked throughout service to ensure quality.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Dark Green
Crediting Information
- 1/2 cup Vegetable Dark Green
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 51 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.6 | g |
| Sodium: | 120 | mg |
Additional Recipe Photographs
Broccoli prior to roasting. Toss raw broccoli with oil, salt, and pepper. Spread evenly on a baking sheet and roast.
