Roasted Broccoli with Lemon and Parmesan

The original recipe calls this the best broccoli of your life. I might not go that far, but it is mighty delicious and oh-so-easy. It's tastiest right from the oven, but still very good reheated later in the week, and could be done without the parmesan if you want a vegan version. My recipe is an adaptation of the recipe here: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Ingredients

2 heads of broccoli (you can do it with more stem-heavy or floret-heavy broccoli, totally your preference)

4 cloves garlic

1 lemon

Olive oil

Salt (kosher or sea salt is recommended, but regular table salt is fine too)

Pepper

Parmesan cheese

Equipment

Knife and cutting board

Baking sheet (cookie sheet with sides)

Oven and oven mitts (or dish towels)

Tongs (or 2 forks in a pinch)

Grater/Zester/Microplane zester

Silpat or tin foil

Instructions

1. Preheat the oven to 425. If you don't have a silpat, line your baking sheet with tinfoil.

2. Wash and dry your broccoli, then cut into somewhat small pieces. Peel and chop your garlic into small chunks.

3. Put the broccoli on the baking sheet and sprinkle the garlic over it, then drizzle with olive oil and toss until coated (the original recipe says 5 Tbsp of oil, that is way more than I use, which is usually more like 2 Tbsp). Sprinkle with salt and pepper based on your tastes (you can always add more at the end, so if you're not sure how much to add, go light).

4. Roast in the oven for about 20-25 minutes until some of the broccoli begins to brown (you can let it go a little longer if you like more browning). Probably once during the cooking time or twice if you're worried, take the pan out of the oven and toss the broccoli with tongs so nothing sticks and different parts get exposed to brown.

5. When the broccoli is done, remove it from the oven and zest the lemon over it, then cut in half and squeeze the juice over the broccoli (if you don't like too much lemon, feel free to only zest and juice half). Sprinkle with parmesan cheese (they recommend 1/3 cup, I don't really measure, just pour as much as I want).