Normally broccoli is a last minute guest invited to our table. It is so versatile and easy to just steam or saute it plus everyone in our family loves it so it’s not a hard sell at all. It is very good roasted! Just tried this for the first time myself recently (yes, I test and tweak all these recipes and they have to make the grade before they hit the blog) and of course it’s super easy and I also recommend doing half broccoli and half cauliflower for a nice change.
1 1/4 lbs of broccoli or broccoli and cauliflower mixed
3 T extra virgin olive or coconut oil
1/2 T lemon juice
3 garlic cloves pressed or minced
pinch of sea salt (to taste)
fresh ground pepper (to taste)
pinch of crushed red pepper (optional)
1/4 cup of shredded parmesan cheese
Preheat oven to 400. I like to cut the broccoli in “slices” leaving some stem on them, or you can cut into florets. In a large bowl toss with the oil, lemon juice, garlic, salt and pepper and red pepper (if using). Spread evenly on a cookie sheet lined with parchment paper or in a roasting pan. Bake for 12 – 18 minutes until tender and starting to brown.
Return to bowl and toss with the parmesan cheese – serve hot, don’t worry it won’t last long.