This is now my all time favorite way to have broccoli. Even my husband likes it...and that's saying something. The original recipe calls for 2 heads of broccoli. I never have heads of broccoli, but I do get the fresh broccoli florets in a big bag at Costco. For each time I make it, I use half of that bag. So just eyeball how much your family will eat and adjust the seasonings accordingly. You can't really mess it up.
fresh broccoli florets
olive oil
salt
pepper
garlic, minced or whole cloves (your choice and as much as you like)
lemon juice
parmesan cheese
Preheat your oven to 425 degrees. Line a cookie sheet with aluminum foil for easy clean up.
Place your *unwashed* fresh broccoli florets on the foil lined cookie sheet.
(*Side note: The bag I buy comes pre-washed, so I don't bother to wash it again. It needs to be unwashed so that it's completely, 100% dry. If you're using heads of broccoli and are worried about it, wash it a couple of days in advance and give it time to air dry completely. I was watching a Julia Child's show once and a guest chef on her show once said that he never rinses/washes veggies or meats that will be in an oven. They cook better when they haven't been doused in water. If your goal is to steam your food, then by all means, add all the water you want. But that's not what he's going for. And if any germs survive lengthy oven times and high temps, then the germs deserve a shot at making him sick. Just his opinion...food for thought...do what makes you comfortable...end of side note.)
Generously drizzle olive oil all over the broccoli. Toss the broccoli so that each floret has been lightly coated. Generously sprinkle with salt and pepper. Toss again to coat. Add the garlic to the broccoli. If you're not crazy about eating roasted garlic, use whole cloves so you get the garlic flavor and remove the whole cloves before serving. If you enjoy roasted garlic, mince it and throw it in. Place the broccoli in your preheated oven and walk away for 25 minutes.
(*Side note: The bag I buy comes pre-washed, so I don't bother to wash it again. It needs to be unwashed so that it's completely, 100% dry. If you're using heads of broccoli and are worried about it, wash it a couple of days in advance and give it time to air dry completely. I was watching a Julia Child's show once and a guest chef on her show once said that he never rinses/washes veggies or meats that will be in an oven. They cook better when they haven't been doused in water. If your goal is to steam your food, then by all means, add all the water you want. But that's not what he's going for. And if any germs survive lengthy oven times and high temps, then the germs deserve a shot at making him sick. Just his opinion...food for thought...do what makes you comfortable...end of side note.)
Generously drizzle olive oil all over the broccoli. Toss the broccoli so that each floret has been lightly coated. Generously sprinkle with salt and pepper. Toss again to coat. Add the garlic to the broccoli. If you're not crazy about eating roasted garlic, use whole cloves so you get the garlic flavor and remove the whole cloves before serving. If you enjoy roasted garlic, mince it and throw it in. Place the broccoli in your preheated oven and walk away for 25 minutes.
Once the broccoli is roasted, remove it from the oven and immediately sprinkle with a couple tablespoons of lemon juice and as much parmesan cheese as your little heart desires.
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