Roasted Parmesan Broccoli

I have a side dish for you that will wow your family! I adapted this recipe from Ina Garten's roast broccoli recipe and everyone in the family really liked it! Even my picky husband who doesn't like veggies.

Ingredients:

• 4-5 large florets of fresh broccoli (a few pounds worth)
• 4 cloves garlic, peeled and thinly sliced
• Olive oil
• Non-stick spray
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbs lemon juice
• 1/4-1/3 cup grated Parmesan cheese

(for this recipe I also cut the kernels off of four ears of fresh corn and it was a great addition to the dish.)

Directions:

1. Preheat oven to 425 degrees F.
2. Cut the florets into bit sized pieces, about the size and length of your thumb (not too small, otherwise they'll burn).
3. Line a baking sheet with foil and spray with non-stick spray. 
4. Place the florets on the sheet in a single layer. 
5. Sprinkle the slices of garlic all over the broccoli and drizzle with olive oil and sprinkle with salt and pepper. (This is where I added the corn on mine.)
6. Roast the broccoli at 425 for 20-25 minutes. The florets will be tender and slightly brown at the tips.
7. Take out of oven and toss with a tablespoon of olive oil, the lemon juice and Parmesan cheese.

And enjoy! Mmm, just looking at it make me want to make it again. I bet if you added some roasted chicken strips and served it over a bed of pasta drizzled with olive oil it would make a great meal instead of just a side dish!

Happy cooking! Later I'll teach you how to make the main dish this sided with. :)