Ingredients

The following ingredients have 6 Servings
  • 2 heads broccoli
  • 5 cloves garlic (peeled and thinly sliced)
  • 3 tablespoon olive oil
  • 1½ teaspoon salt
  • ½ teaspoon black pepper (freshly ground)
  • 2 tablespoon lemon juice (freshly squeezed)
  • ¼ cup pecans (toasted and chopped)
  • ⅓ cup Parmesan cheese (freshly grated)

Instruction

  • Prep the oven: Preheat the oven to 425°F.
  • Prep the broccoli: Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.
  • Bake: Transfer the sheet pan to the oven and bake for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once partway through cooking.
  • Finish the dish: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.