grilled broccoli and lemons and parmesan roasted broccoli and onions

This week is "Broccoli Ten Ways in Five Days" where I am trying out all 10 recipe suggestions Real Simple Magazine highlighted for broccoli in their September 2011 issue. Today is day five. You can browse day one, two, three and four if you'd like.

 Yes, indeed, I woke up this morning, Black Friday, the day after I went to bed in a food stupor, and did I rush out to buy the latest and greatest for those I love? No, I did not. I got up and cooked broccoli. For breakfast. 

Do you see how much I love you people? I didn't want to disappoint you by not finishing off the tenth broccoli recipe from Real Simple Magazine.  That, and I hate to not finish what I started.

Anyway, I hope you all had a wonderful Thanksgiving, full of family and fun, love and laughter. I know I did.

Grilled Broccoli and Lemons

This recipe was the last one I made (just 20 minutes ago). I was only avoiding it because the thought of getting the girl fired up seemed like so much work. As it turns out, I wouldn't get the grill fired up just for this broccoli probably, but if I were planning to grill dinner, this is an excellent side dish.

Cut 1 bunch broccoli into 8 large spears and cut 2 lemons into quarters. In a large bowl, toss with 2 tablespoons olive oil; season with salt and pepper. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10 to 15 minutes. Squeeze the lemons over the broccoli and drizzle with additional olive oil.

Parmesan Roasted Broccoli and Onions

This was the family favorite of the 10 broccoli recipes. As a matter of fact, my daughter asked "Can we have this a lot more often?" For something so simple, folks, we have a winner!

Toss 1 bunch broccoli (cut into florets, 6 cups) and 1 small red onion (cut into wedges) with 2 tablespoons olive oil and 1/2 cup grated parmesan on a rimmed baking sheet; season with salt and pepper. Roast at 425 F, tossing once, until tender, 20 to 25 minutes.