Parmesan Broccoli

Ingredients

• 2ish pounds of broccoli, enough to cover a small baking tray without crowding
• Parmigiano Reggiano
• Lemon zest, minced garlic, lemon juice
• Salt, pepper, red pepper flakes
• Olive oil

Instructions

1. Preheat oven to 425F
2. Cut the broccoli into bite sized little heads, and be liberal about cutting away the stems. Strain in collander.
3. Zest one lemon and juice half of it.
4. Line a baking tray with parchment paper. Shake off excess water from the broccoli, and lay flat in the baking tray.
5. Drizzle with olive oil and lemon juice, and sprinkle with salt, pepper, and red pepper flakes.
6. Start roasting the broccoli for 10-12 minutes, until tender.
7. Peel as much garlic as your heart desires, and mince as finely as possible.
8. Grate the parm as finely as you can - big chunks will not melt well!
9. Flip the broccoli, and sprinkle with garlic. Try your best to not touch the broccoli from here on out! Roast for 5 minutes.
10. Sprinkle on parm, and roast until the cheese is melted, about 5 minutes.
11. Sprinkle with lemon zest.

Protips:

• I tried to put the order such that you can be prepping your garlic and parm while the broccoli is roasting, but you can also just have your mise en place prepared in advance instead, before you start roasting for less stress.
• Another variation - instead of lemon juice, use Dijon mustard for the acidic component. You can dillute it with equal part red wine/apple cider vinegar.
• I want to try roasting the stems of the broccoli as well in the future!

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