Ingredients

The following ingredients have 4 Servings
  • 2  lbs broccoli, from 3 to 4 small heads
  • 2 garlic cloves, peeled and thinly sliced
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • zest from one lemon
  • freshly squeezed lemon juice
  • freshly grated Parmesan cheese—I microplane my parmesan and use about a heaping half cup, which weighs less than 1 ounce
  • sea salt, such as Maldon, for finishing

Instruction

  • Heat the oven to 425° F.
  • Cut the broccoli into florets. Place on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil. Sprinkle with a teaspoon of kosher salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast for 20 to 25 minutes, until the broccoli is crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with the lemon zest, the juice from half a lemon, and the parmesan. Taste. Add a drizzle more olive oil if the broccoli seems dry or tastes too sharp; add more fresh lemon if it needs more bite. Add a sprinkling of sea salt if it simply needs more seasoning. Add pepper to taste. Add more parmesan if you wish. In short: season to taste 🙂