Roasted Broccoli

• 2 heads Broccoli
• 5 cloves Garlic, Minced
• 3-1/2 Tablespoons Olive Oil
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 Lemon, Juice And Zest
• 1/3 cups Shredded Parmesan Cheese
• Pinenuts (optional)
• Slivered Almonds (optional)

1. Set the oven at 425 F. I like to put this first in a recipe because it reminds me to turn on the oven and it heats it up while you prepare what you're making.
2. Chop the heads of broccoli into pieces (or mini trees as my kids call them). In a plastic bag add the broccoli, minced garlic (I use 5 cloves, since my family loves garlic, but you can use less), 2 tablespoons of the olive oil, salt and pepper. Seal the bag and shake to coat the broccoli.
3. Empty the bag onto a large rimmed cookie sheet and put it in the oven for 20-25 minutes until the broccoli is slightly brown.
4. After it's done, remove pan from oven and put broccoli in a bowl. Add the lemon zest and juice. Add the rest of the 1 and 1/2 tablespoons of olive oil, the Parmesan cheese, pine nuts and almonds. Toss to coat. Enjoy!

broccoli, garlic, olive oil, ubc, ubc, lemon, parmesan cheese, pinenuts

Taken from tastykitchen.com/recipes/sidedishes/roasted-broccoli-4/ (may not work)