Kitchen Hands

I've been in the kitchen a lot this week.  I'm trying to get a handle on menu-planning before school starts up again next Monday (planning ahead = NOT eating out!)  I've tried a few new recipes and while some will take a while to grow on me or need some further tweaking, this one is a winner straight out of the gate!  This is amazingly delicious and so simple!  Perfect alongside the roasted chicken and baked sweet potatoes I made.  If you're not a fan of broccoli, promise me you'll try this recipe before making a final judgment on this green veggie.   Here's the recipe, along with my (one) change.

Roasted Broccoli

Place chopped broccoli florets on a cookie sheet.  Toss to coat with olive oil, coarse ground black pepper, coarse sea salt and 4 cloves of minced garlic.  Place in a 425-degree oven for 20-25 minutes or until broccoli is crisp-tender and the tips of the florets are slightly browned.  Remove from pan to a bowl and toss with a bit of Parmesan cheese and (my addition) a slight drizzle of fresh squeezed lemon juice. 

If you use frozen broccoli (what I had on hand), thaw completely first, then follow directions.  Cooking time will be a lot less, so keep an eye on it.

Buon appetito!