Roasted Broccoli with Parmesan

Ingredients

• 1 1/2 pounds broccoli, cut into florets of even size
• 3-4 tablespoons extra virgin olive oil
• Juice from half a lemon, about 1 Tbsp
• Kosher salt
• 2-3 garlic cloves, minced
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese, or to taste

Directions

1. Set your oven to 425 degrees F (220 degrees C) so it can heat while you get the broccoli ready.
2. In a roomy bowl, combine the broccoli florets and minced garlic, then add the olive oil and lemon juice and turn everything until it has a light coating. Sprinkle in the salt and toss once more.
3. Move the florets onto a baking sheet prepared with a thin rub of olive oil, parchment paper, or aluminum foil. Spread them out in one layer.
4. Roast in the 425 degrees F (220 degrees C) oven for 16-20 minutes, until the broccoli is tender when you test it with a fork and the edges have started to brown. A little char is just fine; those dark bits are where the personality is.
5. Return the broccoli to the bowl and toss it with plenty of freshly ground black pepper and the grated parmesan cheese. Bring it to the table right away.