Method
- 1
Preheat the oven to 425°.
- 2
Take 1 or 1 1/2 pounds of broccoli and cut it into florets (relatively big ones.) If the broccoli has been washed, it must be dried at this point – a key to the recipe turning out! You can use the tender stalks as well – just cut into strips.
- 3
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Peel and dice 4 garlic cloves and toss them in too. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- 4
When it’s done, take it out of the oven and sprinkle the lemon zest and lemon juice on top. Toss the broccoli with a bit more olive oil and 1/3 cup of freshly grated Parmesan cheese and serve.
From the farm's kitchen
View the original recipe