November 19, 2012
2 lg bunches broccoli, cut into florets
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
4 garlic cloves, peeled and sliced
1/3 cup grated parmesan
Preheat the oven to 425.
Take two large bunches of broccoli cut into relatively big florets. Make sure to dry them THOROUGHLY if you wash them.
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Peel and slice 4 garlic cloves and toss them in.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned." Be sure to watch so it doesn't burn!
When it's done, take it out of the oven, zest a lemon over the broccoli, squeeze the juice from the lemon over it, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.