Really good roasted broccoli

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  • 2 pounds broccoli 

  • 2 garlic cloves peeled and sliced *See the notes section before starting

  • Good olive oil 

  • 3/4 teaspoons kosher salt

  • couple grinds black pepper

  • 1 teaspoon grated lemon zest

  • 1 tablespoon freshly squeezed lemon juice

  • ⅓ cup freshly grated Parmesan cheese

  • Preheat the oven to 400°F/200°C.

  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. 

  • Place the broccoli florets on a sheet pan 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 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.