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Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon. So easy and delicious.

Roasted Broccoli with Garlic & Parmigiano-Reggiano

broccoli crowns (be sure they are dry)

extra virgin olive oil

garlic cloves, minced

kosher salt

freshly ground black pepper

sugar

freshly grated Parmigiano-Reggiano

Lemon wedge

oven

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.