Kids don’t usually beg for broccoli, at least not the kids I know. So I was quite pleasantly surprised when my goddaughter Piper and her sisters Alden and Reilly not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit. We sort of threw it together and the oven wasn’t working very well, so that particular incarnation of roasted broccoli wasn’t a raging success, but it was eaten with great enthusiasm nonetheless.
Now home with a more reliable oven, I’ve recreated what I think the girls were trying to achieve. And if this were how broccoli was always served, I would beg for it too. Tender florets, tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love.
The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
- 1 1/2 pounds broccoli, cut into florets
- 3-4 Tbsp olive oil
- Juice from half a lemon, about 1 Tbsp
- Kosher salt
- 2-3 garlic cloves, minced
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese, or to taste
1 Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
2 Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.
3 Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese.