Food Works Parmesan Roasted Broccoli

• 3 -5 heads broccoli, completely dry. Do not wash
• 4 garlic cloves, peeled and minced finely
• 4 tablespoons olive oil
• 1 teaspoon kosher salt or 1 teaspoon other coarse salt
• 14 teaspoon black pepper
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice or 12 lemon, juice of
• 13 cup grated parmesan cheese
• 1 tablespoon dried basil

1. Preheat oven to 425*.
2. Cut bite-sized broccoli florets, and slice up the stems (peel stems if they are tough).
3. You should have 6-8 cups broccoli.
4. Mince garlic finely.
5. Line 2 cookie sheet pans with tin foil for easy cleaning.
6. Toss broccoli in a bowl with oil, garlic, salt, and pepper.
7. Spread broccoli evenly over baking sheets.
8. Roast for 20-25 minutes, until tips of broccoli florets are starting to brown.
9. Meanwhile, zest a lemon and squeeze out the juice, removing the seeds.
10. Remove broccoli from oven and toss with parmesan, lemon juice, zest, and basil.
11. Serve hot.

broccoli, garlic, olive oil, kosher salt, black pepper, lemon zest, lemon juice, parmesan cheese, basil

Taken from www.food.com/recipe/food-works-parmesan-roasted-broccoli-515670 (may not work)