Cut the broccoli florets from the thick stalks, leaving an inch or two
of stalk attached to the florets, discarding the rest of the stalks.
Cut the larger pieces through the base of the head with a small
knife, pulling the florets apart. You should have about 8 cups of
florets. Place the broccoli florets on a sheet pan large enough to
hold them all in a single layer. Toss the garlic on the broccoli and
drizzle with 5 tablespoons olive oil. Sprinkle with the salt and
pepper. Roast for 20 to 25 minutes, until crisp-tender and the tops
of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2
tablespoons olive oil, the lemon zest, lemon juice, Parmesan, and
basil. Serve hot.
Originally Submitted
8/17/2014
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