Roasted Broccoli

When you are trying to eat healthy, it seems as though you eat the same things over and over again. This is why I began looking for a new way to cook your typical veggies. Broccoli seems to be our "go-to" side for our week night dinners. So, when I saw the Barefoot Contessa "roasting" broccoli instead of cooking it on the stove - I was pumped!  I was even more excited after I tasted this masterpiece! The broccoli was amazing! (and I don't normally say that about any vegetables)

I modified her recipe to include less ingredients, making it more budget friendly and easier for our simple week night dinners. This is a must try if you are tired of having the same old broccoli night after night! Who knows, you might even get your kids to actually eat their broccoli!

Ingredients

• 3 or 4 large heads of broccoli (about 8 cups of florets once they are cut from the stalks)
• 4 garlic cloves, peeled and thinly sliced
• 5 tbs olive oil
• freshly ground black pepper
• 1 tbs freshly squeezed lemon juice
• dash of lemon zest
• 1/3 cup freshly grated Parmesan cheese (optional)

• Directions

1. Cut the broccoli florets from the thick stalks and pull apart the larger florets.  
2. Toss the broccoli florets with the 5 tablespoons of olive oil and sprinkle with pepper.
3. Please the florets on a sheet pan in a single layer and sprinkle the sliced garlic all over.
4. Cook in the oven for about 25 minutes on 425 - until the tips are slightly browned.  
5. Remove the broccoli and drizzle with 1 tablespoon of lemon juice and grade some lemon zest over the top.
6. Top it all off with a bit of Parmesan cheese (optional)

Until next time...

XOXO

~Suzanne

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