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Roasted Broccoli with Parmesan picture

Roasted Broccoli with Parmesan

Broccoli is such a great winter vegetable. It's pretty, hearty and cooks up many ways, roasting being my personal favorite. I like to get some of the florets nice and brown for a nutty, rich flavor.

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Ingredients

  • 4 to 5 pounds broccoli
  • 3 garlic cloves, peeled and thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 1 lemon
  • 3 tablespoons pine nuts (optional)
  • 1/3 cup grated Parmesan

Serves 4 to 6

  1. Preheat the oven to 425F.
  2. Cut the broccoli florets from the stalks, leaving about an inch of stalk attached to the florets; discard the stalks. Separate the florets by cutting through the base of the head, resulting in small florets about 2-inches long and an inch or so wide.
  3. Place the florets on a baking pan that is large enough to hold them in a singer layer. (Use two pans if necessary.) Sprinkle the garlic slices (if using) on the broccoli and drizzle with 5 tablespoons of olive oil. Sprinkle with salt and pepper, and then toss all the ingredients so the broccoli is evenly coated; place in the oven to roast.
  4. Cook the broccoli for 20 minutes, or until the tips of the florets just start to brown.
  5. Meanwhile, remove the zest from the lemon with a microplane or fine grater and juice the lemon.  Set aside.
  6. When the broccoli is cooked, remove from the oven and toss with the remaining tablespoon of olive oil, 2 teaspoons of the lemon zest, 2 tablespoons of lemon juice, the pine nuts (if using), and Parmesan. Serve hot.