Used to be, Kaytie would have thought that good broccoli was impossible. Just the smell of cooking broccoli was enough to make her gag repeatedly. She hated the soggy, limp texture that steaming produced.
The solution? Roast the florets! The caramelization is great. Then, finish them off with some lemon – I’ve decided lemon is the best complement to most dark green veggies – sautéed spinach, asparagus, and of course, broccoli.
1 bunch of broccoli
2-3 garlic cloves
salt & pepper
Preheat the oven to 425.
Cut the broccoli off the big stem into florets. Slice the garlic thinly. Put the broccoli and garlic in a large bowl. Season with salt and pepper. Drizzle with olive oil. Toss to cover evenly.
Spread the broccoli and garlic on a cookie sheet. (I lined mine with heavy-duty foil first.) Roast in the oven for about 20 minutes.
After you pull the broccoli out of the oven, zest about half the lemon over the broccoli. Slice the lemon in half, and squeeze the juice over the broccoli, too.
Top with finely grated parmesan.