Ingredients
- Broccoli Florets: Cut 1 ½ pounds of fresh broccoli into bite-sized pieces with part of the stems still intact.
- Garlic: Smash six cloves of garlic with the back of a knife. Don’t mince or chop it because it might burn.
- Olive Oil: Drizzle two tablespoons of extra virgin olive oil over the veggies.
- Salt and Black Pepper to season to taste.
- Parmesan: The cheese is optional, but I like topping my roasted broccoli with shaved parmesan. Grated or shredded parmesan would also work.
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