Roasted Broccoli with Parmesan

Dry broccoli roasts at high heat until its florets develop crisp, browned edges, then gets finished with garlic, Parmesan, lemon, and black pepper.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 2 pounds broccoli
• 3 tablespoons olive oil
• 3 cloves garlic
• 0.5 cup parmesan cheese
• 1 medium lemon
• 0.5 teaspoon black pepper
• 0.75 teaspoon kosher salt

Cooking instructions

1. Place a rimmed baking sheet in the oven and preheat to 450°F. Cut the broccoli into bite-size florets, trimming the tender stem into pieces if desired. Pat the broccoli thoroughly dry. (about 10 min) — 450°F
2. Toss the dry broccoli with olive oil, minced garlic, kosher salt, and black pepper. Carefully remove the hot baking sheet, spread the broccoli in a single layer with space between pieces, and return it to the oven. (about 2 min) — 450°F
3. Roast until the edges are deeply browned and crisp and the stems are fork-tender, tossing once halfway through. (about 18 min) — 450°F
4. Transfer the broccoli to a serving bowl. Toss with the Parmesan and finely grated zest from half the lemon, then squeeze the juice from the lemon half over the top. Taste and adjust the pepper or salt before serving. (about 2 min)