Ina Garten’s recipe for Parmesan-Roasted Broccoli has way more ingredients than I use.  I’m sure her way is even better but I’m doing it the lazy way my way.  I took her general idea and made it a little simpler and now I am obsessed with roasted broccoli. I want to eat it at least once a day.  Some days, I make a pan and that is lunch.

Broccoli purchasing tip – if you are a member of Sam’s Club, you can purchase a big bag of fresh florets for the price of 2 bunches at the grocery store.  It contains 4 or 5 bunches worth. Obviously, you have to eat a lot of broccoli to make it worth your while.  I’m kind of a picky veggie eater and broccoli is one of my favs so I tend to buy the bags except in the summer when we are going to the farmers market every week.

I don’t think this is a recipe so much as a cooking method.  And I might be the last one to have tried this so  you all might be rolling your eyes but WOW it is yummy this way.

Preheat the oven to 425*.

Put as much broccoli as you like on a baking sheet.  Just the florets.  Make sure the broccoli is dry – if it is wet, it will steam instead of roasting.

Drizzle the broccoli florets with olive oil.  Don’t drench – just drizzle.  (This close up shows that it isn’t saturated. The dark lines are where the oil drizzled over it.)

Sprinkle entire pan with sea salt.

Roast at 425* for 23-25 min.  When you remove it from the oven, drizzle with some lemon juice (I’ve used both fresh and the stuff out of the plastic lemon).  Then grate some fresh parmesan or asiago cheese on top.

The browned parts are a little crunchy and the flavor of it is changed a bit – just pure yum.  My husband and I both have declared this our favorite way to eat it.  I haven’t steamed it since trying roasting.  (The kids are another story.  But they don’t like anything these days.)