- 1pound broccoli florets or broccolini
- 2tablespoons olive oil
- 1tablespoon lemon juice
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 2 garlic cloves, minced
- 1/2teaspoon grated lemon zest
- 1/4cup freshly grated Parmesan
Preheat oven to 500 degrees F.
BROCCOLI: trim florets into uniform size.
BROCCOLINI: trim the bottom 2 inches off the broccolini stems and cut any thick stems in half so the broccolini stems are roughly the same size.
BROCCOLI: Line a regular size baking sheet with foil and spray with cooking spray.
BROCCOLINI: Line a large jelly roll baking sheet with foil (or use two baking sheets) and lightly spray with cooking spray.
Add broccoli(ni) to pan and drizzle with olive oil, lemon juice and sprinkle with salt and pepper. Add garlic and toss until evenly coated. Line in a single layer.
Roast for 12-15 minutes OR until broccoli(ni) reaches desired crisp-tenderness. Remove from oven and toss with lemon zest and additional lemon juice if desired (taste first). Spread back into an even layer and sprinkle with Parmesan. Broil until Parmesan is melted, approximately 2 minutes. Continue to broil if desired for crispier or more charred florets. Season with additional salt and pepper to taste if desired.