Looking for something fresh to do with your broccoli? Nothing says “autumn” quite like roasted vegetables. You may wonder if you can roast broccoli, especially if you’ve had over-cooked, or worse, BURNT broccoli in the past. FEAR NOT!
Preheat your oven to 425®. Cut your broccoli into medium florets. Dry them thoroughly. Not just salad-spinner dry, but rolled-up-in-a-beach-towel dry! Place your florets on a sheet pan and toss with 4-5 Tbsp olive oil, a teaspoon of kosher salt, ½ teaspoon fresh ground pepper, and 4 garlic cloves, peeled and sliced thinly. (Depending on your amount of broccoli, these numbers are for two large bunches or +/- 4 pounds.)
Roast for 15-25 minutes or until your florets are crisp-tender and they start to brown and crisp. 10-15 minutes into roasting, start shaking your pan occasionally and sample your broccoli. When you’re satisfied with the doneness, pull them out and toss with the zest of a lemon, 1-2 Tbsp lemon juice, another tablespoon of olive oil and ¼ cup of fresh grated Parmesan cheese. If you have some pine nuts left over from your last pesto, you could throw a handful of those in as well. Toss to combine and prepare to be blown away. (Recipe is an adaptation from Barefoot Contessa.)