Adapted from In Garten (Barefoot Contessa)
- 2 lg bunches broccoli, cut into florets - -you can use frozen defrosted broccoli too.
- olive oil -
- 1 1/2 tsp kosher salt -
- 1/2 tsp fresh ground pepper -
- 4 garlic cloves, peeled and sliced -
- 1 lemon -
- 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.