Sunday, October 14, 2012
2 lb fresh broccoli
2 cloves garlic
0.5 tsp salt
0.25 tsp black pepper
zest and juice of one lemon
0.25 cup freshly grated parmesan
Preheat oven to 425F. Cut broccoli into florets, leaving 1-1.5-inch stalks on them. Drizzle with olive oil and toss. Sprinkle with salt and black pepper.
Toss broccoli with mixed, hot dressing. Sprinkle with Parmesan and serve immediately.