Jan 19, 2010

Roasted Broccoli

I know of no tastier way to cook broccoli than roasting it. I tried roasted broccoli last year for the first time and was amazed that it could be so delicious. More people would like broccoli if it were cooked in this way, I'm sure. And it couldn't be easier. Give this a try!

1 head of broccoli, washed, patted dry, and cut into fairly large florets
3 tablespoons of extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 cloves garlic, peeled and thinly sliced (I used about two teaspoons of minced garlic, and that worked great)
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Put florets on a baking sheet and then drizzle with olive oil. Season with salt and pepper. Add garlic. Toss the florets so that they get a light coating of oil and the garlic is evenly distributed. Then spread out the florets into a single layer on the baking sheet. Bake until tender and some of the edges of the broccoli are slightly browned, usually about 20 to 25 minutes. Right after you take the broccoli out of the oven, sprinkle with grated Parmesan cheese.