The Ultimate Parmesan Roasted Broccoli

• Produce

  • 5 Garlic cloves

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans, roasted

• Dairy

  • 1/3 cup Parmesan cheese

• Other

  • 2 big heads Of broccoli or 3 smaller ones

Found on jocooks.com

Description

Ingredients

• 2 big heads of broccoli or 3 smaller ones
• 5 garlic cloves, peeled and thinly sliced
• 2 to 3 tbsp olive oil
• 1½ tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp freshly squeezed lemon juice
• ¼ cup roasted pecans, chopped
• ⅓ cup freshly grated Parmesan cheese

Directions

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets. 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 olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.