Once you prepare broccoli this way, you many never cook it any other way again. This recipe brings broccoli together with all its best friends: garlic, lemon, cheese, and olive oil. Roasting adds smoky sweetness. We doubt you’ll have leftovers.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Category:Sides & Sauces
2 medium to large heads of broccoli, about 2 pounds
2 garlic cloves, finely sliced or minced
2 1/2 tablespoon extra virgin olive oil
1/2 teaspoon salt (adjust to your taste)
Zest of half a lemon
1 tablespoon lemon juice
2 tablespoons freshly grated parmesan cheese, plus more for garnish
Preheat oven to 425 degrees F.
Cut the broccoli into florets. Peel and chop stems to similar size.
Place the broccoli in a large bowl. Drizzle all over with extra virgin olive oil, scatter with garlic, salt, and pepper. Toss with fingers or tongs, then spread out over a sheet pan in a single layer.
Roast for 20 to 25 minutes until the tips of the florets are slightly browned and crispy. The broccoli should be “tender crisp,” meaning just cooked through, not soft and floppy.
Remove from the oven and immediately drizzle over the lemon juice, zest, and parmesan. Toss quickly, transfer to a serving plate and garnish with a bit more parmesan. Serve warm.