This has quickly become my favorite preparation method for this much-maligned veggie. Actually any vegetable can be roasted: Asparagus, winter and summer squash, carrots, peppers, even some of the more sturdy lettuces. The veggies take on a yummy caramelized flavor, and the added cheese gives them that certain "Pow!"
One big rule: Your veggie of choice must be absolutely dry, that is, not one drop of water on the surface or else the vegetable will steam instead of roast. Don't worry about microbes; they'll be killed at 425°F.
It is best to serve the finished product immediately. That way you won't have to reheat which could result in overcooking.
Ingredients:
Procedure:
Preheat oven to 425°F. Line a large baking sheet (15x10x1 jelly roll pan will do) with foil. Meanwhile, in a large bowl, mix together oil and garlic. Add cut broccoli and toss (Yes, use your hands!) in oil until coated. Lay broccoli on lined pan. Sprinkle with salt and pepper to taste.
Roast in hot oven 20 to 25 minutes. Do NOT overcook! Remove from oven and sprinkle with grated Parmesan. Serve immediately.