Roasted Broccoli

I love roasted vegetables.  Roasting intensifies flavors instead of seeping them into water, the way boiling does. Of all vegetables that I’ve roasted, broccoli comes in second only to potatoes.  Broccoli just seems to be meant for the oven. The whole stalk caramelizes and all of the little “leaves” get crispy. Add Parmesan cheese to that, and what not to love?  Velveeta cannot compare.

• 2-3 heads of broccoli
• 1 lemon
• Parmesan (opt)
• 2 tbs olive oil
• salt

Preheat oven to 350° to 425°. Higher is better, but if you’re sharing the oven with other dishes, the lower temperature will still get the job done.

Cut broccoli into florets. Turn it upside down and hold the end of the stem. Starting at the bottom of the crown, slice diagonally through the florets.  If any pieces come off too big, cut them in half.  Don’t forget about the stem! If it looks tough, peel it first.  Then slice it into roughly the same size as your florets.

Place the broccoli in an even layer on a half sheet pan and drizzle olive oil over them. Zest the lemon over the top. Then roll it gently on the counter, cut in half and squeeze the juice over the broccoli, using your fingers to strain out the seeds. Grate cheese over the top.  Sprinkle a pinch of salt.

Roast for 20-25 minutes. Taste test. Add a little more lemon or cheese if you want.  Serve immediately.

Tags: Broccoli, cheese, Foodcraft, Holiday cooking, lemon, The Slow Kitchen, vegetables