Parmesan Roasted Broccoli

My family would probably choose broccoli for their vegetable at every meal, and while I can't complain about that, steaming it in the microwave does get a little old.  I adapted this from a Barefoot Contessa recipe and it is delicious!

A few bunches of fresh broccoli, washed and trimmed into florets
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper (freshly ground is best)
1-2 Tbl. lemon juice
1/3 c. freshly grated Parmesan (or...wait for it...Pecorino Romano, my personal favorite)

Heat oven to 425.  "Blanch" broccoli (I usually put it in a covered dish with a bit of water and microwave it for a couple of minutes -- you don't want it completely cooked) and then toss with a few tablespoons of olive oil, sliced garlic, salt, and pepper.  Place on a half-sheet pan or cookie sheet in a single layer and roast for 10-15 minutes, just until the tips start to brown.  Immediately toss with lemon juice and Parmesan and serve.

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