Hells Yeah Broccoli

I'm not kidding when I say that I eat this stuff like candy...so tasty but super healthy!

2 large bunches broccoli
olive oil
salt n pepper
4 garlic cloves minced
1 lemon
parmesan cheese

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) 

Dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 400* 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, and 1/3 cup of freshly grated Parmesan cheese.

recipe found here