Friday, May 10, 2013

Roasted Broccoli

6 cups fresh broccoli florets
2 tablespoons oil
1/4 cup parmesan cheese
Fresh ground pepper and kosher salt to taste

Place ingredients in bowl with lid, reserving about a third of the cheese.  Shake to coat.  Spread in single layer on baking sheet lined with parchment paper.  Roast at 425 for 15-20 minutes.

Never thought David or I would go back for seconds on broccoli, but this is delicious!

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