Roasted Broccoli

My hubby Daniel loves, loves, loves broccoli, however he was use to only having it one way, steamed with cheese sauce. Although I agree that this is one of the best ways to enjoy such a great vegetable I was also getting annoyed with the blandness of it so I decided to put a spin on it. This is a very simple recipe but it is extremely important that the broccoli be very dry when it goes into the oven or it won't come out with the wonderful crispy edges that make it so delightful!


4 heads broccoli
pepper and sea salt (or whatever you have on hand) to taste
8-10 tablespoons olive oil
4 tablespoons lemon juice
1/2 cup, or more, Parmesan cheese


Preheat oven to 425. Wash and dry broccoli very well. I recommend washing it a few hours in advance and letting it sit on the counter to dry out. It does not need to go back into the refrigerator once you have washed it or it will become soggy. Cut stems off and place in large bowl. Toss in olive oil, salt, pepper, and 3 tablespoons of lemon juice. Spray a cookie sheet VERY WELL and roast for 30 mins or until desired tenderness. Its very important that you stir the broccoli around occasionally so you don't get burnt spots. The key to this recipe is making sure you don't under or over cook it. I like the crispy edges so I let it bake until they are a little brown. Remove from oven and add the remaining lemon juice, or more to your liking, and the cheese. Place back in the oven for a few seconds to melt cheese.
Enjoy!!!