This is the recipe that will get your kids to eat their broccoli. When I make broccoli this way...roasted at a high heat and flavored with lemon, garlic and Parmesan....it is rare to have any leftover. Seriously...everyone loves this (except my son, who hates lemon).
I suggest you double or triple the recipe, because once you have a batch of this awesome roasted broccol, you will have a ton of options to use up the leftovers. Serve on its own for a delicious side dish. Use the chilled leftovers in a salad or toss with leftover roasted chicken. Serve over a bed of whole wheat pasta, brown rice or quinoa for a healthy lunch or vegetarian supper. Use it in a frittata, omelette or quiche. How about stuffed into a pita with crumbled feta and tomatoes? Use it to top a baked potato. I could go on and on. Get creative and have fun with it.
4-5 # broccoli, cut into large florets
7 T. olive oil, divided
4-5 cloves garlic, peeled and sliced
kosher salt and freshly ground pepper
1/4 c. Parmesan cheese
1/2 c. toasted pine nuts or slivered almonds
Preheat oven to 425F.
Place the broccoli florets and garlic slices on a large baking pan (cover pan with foil to save time on clean-up). Drizzle 5 T. olive oil over broccoli and sprinkle with salt and pepper.
Roast in the oven for 25 minutes.
Remove from oven and zest the entire lemon over the broccoli. Then squeeze the juice from the lemon over the broccoli and drizzle with remaining 2 T. olive oil. Top with Parmesan cheese and nuts. Serve hot.