Roasted Broccoli

Roasted Broccoli

(errenskitchen.com)

4-5 pounds of broccoli

4 garlic cloves, peeled and thinly sliced

good olive oil

1 1/2 teaspoon of Kosher salt

1/2 teaspoon of freshly ground pepper

2 teaspoons grated lemon zest

2 Tablespoons freshly squeezed lemon juice

1/3 cup freshly grated Parmesan cheese

Preheat oven to 425 degrees.

Cut broccoli florets from the thick stalk, leaving about an inch or two of the stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.

You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic and drizzle with 5 Tablespoons of EVOO.  Sprinkle with salt and pepper.

Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets, are browned.

Remove the broccoli from the oven and immediately toss with 1  1/2 Tablespoons of EVOO, the lemon zest lemon juice and Parmesan.

Serve hot.

I used my largest iron skillet instead of the large sheet pan.

Roasted Broccoli

(errenskitchen.com)

4-5 pounds of broccoli

4 garlic cloves, peeled and thinly sliced

good olive oil

1 1/2 teaspoon of Kosher salt

1/2 teaspoon of freshly ground pepper

2 teaspoons grated lemon zest

2 Tablespoons freshly squeezed lemon juice

1/3 cup freshly grated Parmesan cheese

Preheat oven to 425 degrees.

Cut broccoli florets from the thick stalk, leaving about an inch or two of the stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.

You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic and drizzle with 5 Tablespoons of EVOO.  Sprinkle with salt and pepper.

Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets, are browned.

Remove the broccoli from the oven and immediately toss with 1  1/2 Tablespoons of EVOO, the lemon zest lemon juice and Parmesan.

Serve hot.

I used my largest iron skillet instead of the large sheet pan.