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Authored by bd
oven: 230ºC
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
1
Line a baking sheet with aluminum foil.
2
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.
3
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.