Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon. So easy and delicious.
Ingredients
- 2 lb broccoli crowns (be sure they are dry)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3/4 tsp sugar
- 3 tbsp freshly grated Parmigiano-Reggiano
- Lemon wedge Optional
Instructions
Line a baking sheet with aluminum foil.
Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli. Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1-2 teaspoons of lemon over top. Sprinkle the remaining cheese over top and serve hot.