Broccoli cheese soup? Love!
Steamed broccoli? Eh, not bad.
Raw broccoli with dip? No, thanks.
Broccoli salad? A sweet and tangy yes, please!
But this recipe is my favorite way to eat broccoli, by far. It’s easy, fast, and roasting the vegetable with lemon juice and salt and pepper does something to it that I can’t resist, and I’m embarrassed to say I’ve made myself uncomfortable by eating more than I should have. And I’m not the only one who loves it. Three-year-old Alice begged the last few florets from Ken’s plate tonight at dinner. No joke. I can’t recall when we’ve had leftovers of this side dish.
The original recipe calls for adding Parmesan and for a few tablespoons of toasted pinon. I consider them optional as I don’t miss them and appreciate the healthier approach without the nuts and cheese.
2-3 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp grated lemon zest
2 Tbl freshly squeezed lemon juice
1/4 cup freshly grated Parmesan cheese (optional)
Preheat the oven to 400 degrees F.
Cut the broccoli florets from the thick stalks. Peel the tougher outer part of the stalks away and then dice what remains. You should have about 8 cups of florets and stalk pieces. Place the broccoli on a sheet pan lined with aluminium foil that is large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.