"Please, please make broccoli again" recipe

This is a recipe that makes my kids jump up and down and exclaim joyous words in the produce department when they see me grab a few heads of broccoli.  It gets made alot because it is sooo easy and also because we all love it and I find myself waking up thinking “is it too late to roast some broccoli?”  I do resist.

If you think of mushy when you think of broccoli then perhaps I can introduce some new words into your association.  Crispy, tangy, heavenly!  I am not kidding you and if you try it I would love to hear your new words for broccoli.

I can’t tell you where I got this recipe from.  I have been making it for so long that it could have come from anywhere but it is definitely part of my cookbook now and forever.  OK so now that I have built it up, here’s the recipe.

Preheat the oven to 425

I do not wash my broccoli, its organic and I am not worried about germs surviving in a hot oven but if you are then wash and make sure to dry it really well so it doesn’t steam in the oven.  We want it to roast.  Now cut into small pieces.

Next slice 3 or 4 cloves of garlic and toss them in a bowl with the broccoli.
Now toss the broccoli and sliced garlic with the olive oil and season with sea salt
Spread it all out on a baking tray making sure they aren’t touching and let it roast about 20 minutes or until you get lots of nice brown roasty spots.  Halfway through you can stir it around but I don’t. 
Now comes the good part.  Take it out of the oven and squeeze a lemon all over the broccoli and grate some good quality, fresh parmesan cheese all over it.  You are done.

Enjoy the crispy, lemon cheesy goodness!

If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)


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