Roasted Broccoli with Parmesan Recipe (vegetarian, gluten-free, soy-free)

Yum!

I prefer organic ghee over the olive oil. Also, instead of mixing any of this in a bowl, I just laid the florets on a baking sheet lined with parchment paper and drizzled everything over them. I did the parmesan at the end after they came out of the oven.

• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 3-4 as a side dish

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

INGREDIENTS

• 1 1/2 pounds (680g) broccoli, cut into florets of even size
• 3-4 tablespoons extra virgin olive oil
• Juice from half a lemon, about 1 Tbsp
• Kosher salt
• 2-3 garlic cloves, minced
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese, or to taste

1 Preheat oven: Preheat oven to 425°F (220°C).

2 Toss broccoli and garlic with olive oil, lemon juice, 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.

3 Arrange florets in a single layer on 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.

4 Roast for 16-20 minutes: 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.

5 Toss with Parmesan and black pepper: 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.

Recipe from:

https://www.simplyrecipes.com/recipes/roasted_broccoli/