I grew up not liking vegetables. I think like most people my veggies growing up were basically boiled with little no seasoning. The idea of boiled vegetables is not very appealing and doesn't bring out the flavor in the food. Not to mention you loose most of the nutrients in the process. But roasted vegetables are like heaven. The roasting process brings out the flavor, witthout lossing the nutritional value, and all you need to add is just a little seasoning.
One important tip is that you want to serve this dish immediately. So if you are planning meal take this out of the oven last and have the lemon and parmesan ready to go and serve immediately.
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and parmesan. Serve hot.
Source: Adapted from Barefoot Contessa