Roasted Broccolini, Green Beans & Lemon with Crispy Parmesan
I love a good side, in fact, I can happily have a dinner or lunch JUST with sides. Lots of little plates of delicious things fills me with joy, partly because I can’t make up my mind on what to have as a main and partly because I do believe that variety is the spice of life.
My recipes are designed to have together, a good main, a good side, a great sauce and maybe a cheeky salad too, all piled up (no, not really, please divide your plate into sections please ;-).
In this recipe I used organic broccolini with lots of wonderful side leaves and green beans but other brassicas like cauliflower and shaved Brussel sprouts would work well too.
Topping Suggestions:
The side is perfect as it is just with a squeeze of fresh lemon, but if you want to push out the boat you can add toasted sunflower seeds or pine nuts, pesto and/or fresh dill.
Roasted Broccolini, Green Beans & Lemon with Crispy Parmesan
Ingredients
- 2 organic lemons one thinly sliced into rounds the other we will use for juicing
- 4 garlic cloves bashed
- 700 g mixture of broccolini and/or green beans both tailed, beans topped too
- 4 tbsp extra virgin olive oil
- 50 g parmesan or pecorino finely grated
- 50 g pine nuts or sunflower seeds toasted until golden (optional)
Instructions
- Preheat the oven to 220c & line a baking sheet
- Toss the lemon slices, garlic and broccolini/beans with the olive oil onto the baking sheet and season generously with salt & pepper - making sure everything is evenly coated, so they all get crispy and caramelised. Don't be shy on the oil here x
- Sprinkle with the parmesan and roast until the veggies are bright green and starting to char/crisp and the cheese is golden brown, 5-10 minutes.
- Remove from the oven and squeeze a generous amount of lemon juice (from one half) over the top, toss and sprinkle over toasted pine nuts/sunflower seeds if using! Enjoy!
