By: Diane Riehm
Extra Thoughts: Often times I will cook some chicken thighs or legs at the same time as the broccoli on the opposite side of my sheet pan to make a one-dish meal.
Meal Prep: I used to throw away the broccoli stalks until I learned to peel them with my carrot peeler and cut into chunks. They are just as tender and tasty as the florets.
Ingredients:
2 large heads broccoli
8 garlic cloves, peeled & sliced
Olive oil, divided
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 teaspoons grated lemon zest
2 Tablespoons fresh lemon juice
1/3 cup Parmesan cheese, grated
Directions:
1. Preheat oven to broil.
2. Cut the broccoli florets from the thick stalks, leaving an inch of the stalk attached to the florets. Peel the rest of the stalks and cut into bite-sized pieces. You should have about 8 cups.
3. Toss the broccoli in a plastic bag and lightly rub until all pieces are coated with olive oil, about 2-3 Tablespoons. Place the broccoli in a single layer on a sheet pan lined with parchment paper. Sprinkle with salt and pepper. Roast broccoli for 15 minutes.
4. Coat the garlic in 1 teaspoon oil and scatter on top of the broccoli. Roast for 5-7 more minutes, until broccoli is crisp-tender and the tips of some of the florets are browned.
5. Remove the broccoli from the oven and immediately toss with lemon zest, lemon juice and Parmesan.