Ingredients:

  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Prep the oven. Preheat your oven to 400°F (200°C). Wash the broccoli and pat it completely dry with a kitchen towel to ensure crispiness. Note: Even a little water creates steam.
  2. Make the oil base. In a large mixing bowl, combine the olive oil, minced garlic, salt, and pepper.
  3. Coat the veg. Toss the broccoli florets in the oil mixture until every nook is glistening.
  4. Add the cheese. Sprinkle the grated Parmesan cheese over the broccoli and toss lightly to ensure the cheese clings to the oil coated florets.
  5. Arrange the pan. Spread the broccoli on a parchment lined baking sheet in a single layer, ensuring florets do not overlap.
  6. The Roast. Bake for 15–20 minutes until the edges are a deep mahogany color and the cheese is toasted and nutty.
  7. Final Check. Pull the pan out when you see the cheese has formed a golden crust and the stems are tender when pierced with a fork.