From the kitchen of Larry Galbraith
Cut into florets:
1 1/2 lbs broccoli, fresh not frozen
Toss with:
olive oil
1/4 tsp sea salt
pepper, to taste
Roast @ 425, 12 minutes.
In a bowl, mix together:
2 Tbsp butter, melted
1 medium lemon, zested
1/4 tsp sea salt
pepper, to taste
1 clove garlic, minced
1/4 c parmesan or pecorino cheese
Drizzle over broccoli.
Roast for 3-4 more minutes.
Squeeze lemon juice over top.
