You guys, this is the perfect side dish.
Normally, broccoli is just so boring to me. And ugly. And not so tasty.
But if you toss it in the oven until its nice and golden and crunchy, and mix it with cheese? Come on now.
Parmesan Lemon Roasted Broccoli
1 pound (1 large bunch or two smaller bunches)
1 garlic clove, peeled and thinly sliced
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons olive oil
1 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice (or juice from 1/4 lemon)
2 tablespoons freshly shredded Parmesan cheese
1/2 teaspoon dried basil
- Preheat oven to 425 degrees.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Cut the larger florets through the middle of the head of the broccoli (this does not need to be perfect, just try to have equally sized florets of broccoli).
- Place the florets on a sheet pan lined with aluminum foil. Sprinkle the broccoli with the sliced garlic. Drizzle the broccoli and garlic with olive oil (normally about a heaping tablespoon) and sprinkle with the salt and pepper. Mix everything together on the sheet pan. Roast for 20-25 minutes, or until the broccoli is tender and some of the florets are browned.
- Remove the broccoli from the oven and immediately toss it with the 1-1/2 teaspoons olive oil, lemon zest, lemon juice, dried basil, and Parmesan cheese. Serve immediately.
Adapted from Barefoot Contessa