Roasted garlic Parmesan broccoli

By Mary Berg
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  • 2 large heads of broccoli, cut into florets with longer stems
  • 3 tablespoons (45 milliliters) olive oil
  • Kosher salt to taste
  • Freshly ground black pepper
  • 2 cloves garlic, thinly sliced
  • 1/2 cup (125 grams) grated Parmigiano-Reggiano
  • 1/2 lemon, zested and juiced


  1. Heat oven to 425°F (218°C).
  2. Toss broccoli with olive oil on a large rimmed baking sheet. Season with salt and pepper.
  3. Roast for 20 minutes, stir in garlic and sprinkle with cheese. Return to oven and continue to roast until golden brown, 10 to 15 minutes.
  4. Transfer broccoli to a serving dish and sprinkle with lemon zest and juice.



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