I really like broccoli.
And I really love it roasted.
When you roast veggies, they shrink to nothing. So you'll need to make more than you think you need!
When it comes out of the oven, hit it with lemon, Parmesan and pine nuts.
You'll be glad you did.
Inspired by Barefoot Contessa
2 heads broccoli, about 1 1/2 lbs
2 T olive oil
1 tsp salt
1/2 tsp pepper
Juice of one lemon
1/4 cup grated Parmesan cheese
3 T pine nuts, toasted
Trim the florets from the broccoli stalk, discarding the stalk. In a baking dish (I use a 9x13), toss the florets with olive oil, salt and pepper. Roast in a 425 degree oven for about 30-40 minutes until the broccoli is tender.
Squeeze the lemon over the roasted broccoli as soon as it comes out of the oven. Top with the Parmesan and pine nuts. Serve immediately.