Roasted Broccoli With Parmesan

Preheat the oven to 425°F (220°C):

Toss the broccoli and garlic with olive oil, lemon juice, and salt:

In a large bowl, toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Arrange the florets in a single layer on a baking sheet:

Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

Roast:

Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.

Toss with Parmesan and black pepper, then serve:

Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!

Serve immediately.