Roasted Broccoli

 4 lbs broccoli

4 garlic cloves, peeled and thinly sliced

olive oil

1 1/2 tsp kosher salt

1/2 teaspoon freshly ground black pepper

2 tsp grated lemon zest

2 Tbsp freshly squeezed lemon juice

1/3 cup freshly grated Parmesan cheese

1.  Preheat the oven to 425 degrees.  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 or florets.

2.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 Tbsp olive oil. Sprinkle with the salt and pepper.

3.  Roast for 20 to 25 minutes, until crisp-tender and the tips or some of the florets are browned.

4.  Remove the broccoli from the oven and immediately toss with 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.