This is my new all-time favorite way to serve fresh broccoli. Roasting vegetables leaves them crisp rather than limp and soggy. It's quite tasty sprinkled with fresh minced garlic and a light dusting of Parmesan cheese. And it's super easy!
Ingredients
Fresh broccoli
Olive oil
Salt and pepper, to taste
Fresh garlic, minced
Parmesan cheese, optional (Note: I do not add any salt to the broccoli if I'm using Parmesan cheese. The sodium from the cheese creates more than sufficient taste.)
Directions
Preheat oven to 400°. Line a baking sheet with parchment paper.
Wash the broccoli and dry it well. Cut broccoli into bite-size florets. Cut larger florets in half or even into quarters if very large.
Place the broccoli in a large bowl and lightly drizzle with olive oil. Stir so that the broccoli is well-coated.
Sprinkle the broccoli with salt, pepper, garlic, and cheese.
Arrange the broccoli so that any flat cut sides are facing down on the baking sheet and so that there is some space between the pieces to allow air to circulate.
Roast the broccoli in the preheated oven for 15 minutes. Stir/toss broccoli, spread out into an even layer again, and continue roasting for 3-8 more minutes, until tender and browned on the edges.
Note: Recipe adapted from Kristen's Kitchen blog.
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