Happy New Year! It has been amazing to take some time off. I got to spend a bunch of quality time with the kids, went to lots of movies (Into the Woods!!!, Am I right?,) saw my boyfriend Ben Folds play with the Fort Worth Symphony Orchestra (fantastic!) and even contemplated some resolution-type thoughts. I’m not big into making resolutions but I definitely like thinking about them. And in between all that we played with lots of Christmas toys and cooked a whole bunch. Today, in between rounds of War (the card game) for jelly beans with Grammy, we cooked up sheet after sheet of this delicious roasted broccoli. I had tried this one on the kids about a year ago and it was a fail for them but today they all went bananas for it. A great reminder for me that those little taste buds are always changing.
Here’s how we made our Roasted Broccoli:
1 head of broccoli or 2-3 large crowns.
6-8 cloves fresh garlic
3 TBS olive oil
Salt and Pepper to taste
Grated parmesan cheese
Preheat oven to 425 degrees F.
Cut broccoli into Florets. If using the stalk (and you definitely should) be sure to peel/cut away the coarse outer layer before slicing.
Coarsely chop the garlic or quarter the cloves.
Drizzle olive oil in the bottom of a backing sheet and spread.
Add broccoli and garlic to pan, drizzle with more olive oil, and toss to coat.
Salt and pepper to taste.
Position baking sheet 1/3 down from top of over and cook for 10-15 minutes. Some edges should be starting to brown.
Turn broccoli pieces over and bake for 5-8 minutes more.
Remove from oven and sprinkle with grated cheese and lemon juice.
Try not to burn tongue licking pan.