I love roasted broccoli, in fact it’s the only way I make it now. If I want something a bit over the top, or if I want to show off a bit, I make Roasted Broccoli with Parmesan and Lemon. It’s not that much harder than plain roasted broccoli.

Just make a paste of lemon, garlic, parmesan and butter and then roll the roasted broccoli around in it before serving! Small input, BIG output!

Roasted Broccoli with Parmesan & Lemon

INGREDIENTS

• Approximately 2 lbs. of broccoli
• Olive oil
• Salt and pepper to taste
• Zest and juice of 1 lemon
• 1/3 cup (30 grams) grated parmesan cheese
• 1 tablespoon chopped garlic

DIRECTIONS

1. Preheat oven to 425°
2. Chop broccoli into rather large pieces, leaving some of the stems intact.
3. Toss broccoli in olive oil. Don’t drown the broccoli, just add enough for a light coating. You can do this in a Ziploc, or a large bowl, or on the baking sheet. I have found the best way is to spray the olive oil on, but I realize not everyone has an oil spray thingamabob—you should get one!
4. Shower the broccoli with salt and pepper, to taste.
5. Roast broccoli at 425° for 8-12 minutes. Cook time depends on the size of your broccoli pieces. You want the tops to be very lightly charred, and the stems should crisp-tender, cooked, and not soggy.
6. While broccoli is roasting, make a paste of butter, 1 Tablespoon olive oil, zest and juice of one lemon, parmesan cheese, and 2 teaspoons finely minced garlic.
7. Remove broccoli from oven and glop on the paste, then toss until broccoli is evenly coated.
8. Return broccoli to oven for another minute or two to cook the garlic.

Enjoy! And thanks for stopping by!