Ingredients
Scale
- 2 pounds broccoli
- 2 cloves of garlic, minced
- 1 lemon
- 1/3 cup Parmesan, shredded or grated
- olive oil
- salt and pepper, to taste
Instructions
- Cut the florets off the broccoli. Toss with the garlic and olive oil. Salt and pepper to taste.
- Roast in the oven at 425F for 25 minutes, until the florets are slightly browned.
- Toss them with the lemon juice and zest and the Parmesan. (Ina also adds toasted pine nuts and basil, but I liked it better without).