What's On the Side: Roasted Broccoli with Lemon and Parmesan

More often than not, my default method of cooking broccoli is to steam it. Typically I steam it on the stovetop, but if I'm feeling particularly lazy, I'll steam it in the microwave. When broccoli is steamed correctly, it is delicious. But when it's not, it can be undercooked and tough or, worse, overcooked and mushy -- no one likes that.

I thought I'd try something new this time around and give roasting broccoli a whirl. Roasting takes the question out of the cooking time -- once it starts to brown, it's ready to eat. Thinly-sliced garlic, lemon juice, salt, and a bit of olive oil give the broccoli plenty of flavor without overpowering it. Freshly ground black pepper and a generous topping of Parmesan are the finishing touches.

Roasted Broccoli (printer-friendly version)
makes two servings

4 cups broccoli, cut into florets
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon coarse sea salt
2 garlic cloves, cut into thin slices
freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees.
2. Place the broccoli florets in a baking pan. Add the olive oil, lemon juice, salt, and sliced garlic cloves. Toss to combine, coating the broccoli evenly in the oil. 
3. Roast the broccoli in the oven for 20 minutes, or until the broccoli is just beginning to brown. Season generously with freshly ground black pepper and Parmesan cheese and serve.

 (adapted from this Simply Recipes recipe)