Roasted Broccoli with Lemon and Garlic

Oven temp: 425

Ingredients:
broccoli
salt (kosher, table, or sea)
lots o' garlic
olive oil
1 lemon
fresh grated parm (I'm sure the Kraft stuff would be fine)
Optional: pine nuts, basil

2 large bunches of broccoli, cut into relatively large florets. Wash and DRY THROROUGHLY. This will help it get crispy instead of soggy.

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Just eyeball it.

Add 4 garlic cloves that are peeled and sliced and toss them in too. I think I just added a couple spoonfuls from my refrigerated jar of already-minced garlic.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out because they are stupid expensive), and 1/3 cup of freshly grated Parmesan cheese. You can also add 2 Tbs julienned fresh basil, but I left that out too.

Guys. You guys. Seriously, I love this. So good.



adapted from the recipe on http://www.amateurgourmet.com.