1/4teaspooncoarsely ground black pepper, more to taste
1/4cupfreshly grated Parmesan cheese
Instructions
Preheat oven to 425°F. Wash broccoli and dry very thoroughly. Don’t skip drying — it’s important. Use a salad spinner if you have one, or just shake, shake, shake all the water out and then pat dry with a towel.
Cut broccoli into medium-sized spears and coat well with olive oil. Spread onto rimmed baking sheet and sprinkle with salt and pepper.
Bake for 10 minutes, flip each piece over, and bake for 10 more minutes. Sprinkle with Parmesan (see note) and pop back in the oven or 2 minutes or until cheese melts.
Serve immediately.
Video
Notes
When sprinkling on Parmesan, push the broccoli to the center of the tray so all the cheese goes on the broccoli instead of the tray!
Feel free to use the stems as well as the florets. Simply peel the large stems and cut into coins. They are really good roasted!