Ingredients
2lbsbroccoli crowns,dry
3extra virgin olive oil
3garlic cloves,minced
¾tspkosher salt
¼tspfreshly ground black pepper
¾tspsugar
3tbspparmigiano-reggiano,freshly grated
lemon wedge,optional
Preparation
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
Cut the broccoli into 2-inch florets, leaving 1 to 2-inches of stems attached. Discard the remaining thick stalks.
In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli. Taste and adjust seasoning if necessary.
Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over top.
Sprinkle the remaining cheese over top, serve hot, and enjoy!
