This recipe for Roasted Broccoli with Parmesan and Lemon turns boring broccoli into something crispy and caramelized in 40 minutes or less.Delicious! True confession: I actually grew up eating frozen broccoli with melted Velveeta cheese on top.That’s how my mom always made it, and I loved it.

Cheese + broccoli= best friends forever.Consider this recipe a slightly more sophisticated twist on the classic.Turn the oven up: The high heat from the oven is perfect for cooking broccoli.

It caramelizes the natural sugars in everything, making cruciferous vegetables like cauliflower, Brussels sprouts, and broccoli sweet, nutty, and downright edible.Devour-able, even.Recipe ingredients: Ingredient notes: Broccoli: Trim off the dry woody part of the stem, but the rest is fair game.

Cut the broccoli florets into pieces that are all about the same size so they cook evenly.Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice.Just zest the lemon before you cut it to squeeze it.

Parmesan cheese: Any hard, aged cheese will work well instead.Think Parmesan, grated Asiago, pecorino, or Romano cheese.Step-by-step instructions: Before you start, preheat the oven to 400 degrees, and move the baking rack to the center of the oven.

Then line a rimmed baking sheet with parchment paper or foil.Add the broccoli to a big bowl with the olive oil, garlic, lemon juice (and zest, if using) and some salt and pepper.Toss to combine, then arrange the broccol

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