Oven-Roasted Broccoli

By kimvess

Ingredients

• 1 (1 3⁄4-pound) head of broccoli
• 2 tablespoons olive oil
• 1 ⁄2 teaspoon kosher salt
• 1 ⁄2 teaspoon sugar
• Juice of half a lemon
• Shaved Parmesan, to serve

Details

Servings 6
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

FIRST Preheat oven to 475°. Place a rimmed baking sheet in oven to preheat. Cut broccoli into evenly sized florets; cut florets in half. Reserve stalks. Using a vegetable peeler, peel outer layer of stalks. Cut peeled stalks into 1- to 2-inch pieces. In a large bowl, stir together floret halves, stalk pieces, olive oil, salt, and sugar.
LAST Carefully remove pan from oven; spray with nonstick cooking spray. Place broccoli mixture on pan, cut sides down. Roast until bottoms begin to brown, approximately 8 minutes. Turn, and bake until edges are browned and crisp, 4 to 5 minutes more. Squeeze lemon over broccoli; top with Parmesan just before serving.