Instructions

1. 

   1

   Prep baby broccoli

   • Trim bottom ½ inch off baby broccoli stems and discard. If stalks are wider than your pinky finger, cut in half lengthwise.
   • In large bowl, toss together baby broccoli, 2 tablespoons cooking oil and a pinch of salt.
   • Place baby broccoli in Zones 1, 2 and 3 of Brava metal tray.
   • Pro Tip: Be sure to arrange baby broccoli in a single layer; if stacked too high, it will burn. Place broccoli florets toward the outside edge of the tray, with stems facing the middle.

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2. 

   2

   Slide metal tray into top shelf

   • Select “Roasted Baby Broccoli” on your Brava touchscreen and follow instructions.
   • While food cooks, prepare vinaigrette.

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3. 

   3

   Make vinaigrette

   • Squeeze juice of ½ lemon into same large bowl you used in Step 1; save remaining lemon half for finishing the dish.
   • Add red pepper flakes and 2 teaspoons extra-virgin olive oil; stir well. Stir in half of Parmigiano-Reggiano; save the rest for finishing the dish.

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4. 

   4

   Finish baby broccoli & serve

   • When your food is done, transfer baby broccoli to bowl with vinaigrette and toss to coat. Taste and season with salt or more lemon juice, if desired.
   • Sprinkle baby broccoli with remaining Parmigiano-Reggiano.

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