Until this past year I have been allergic to broccoli – horrible I know. But, thankfully, now I can eat it and eat it I do – I LOVE my little green friend (since the original date of this post, I have learned that I probably should not eat broccoli, but this time I just cannot seem to give it up!). Usually I steam broccoli for healthy and quick dinner sides, but I absolutely love this roasted broccoli – it can be eaten alone or thrown into any casserole, pasta, or what not. It is excellent in the winter and really does not take much more prep time than any other veg (besides steaming of course). It is also a great snack (even though I usually want cookies). I tend to make more than I need so that I can use it the next day for a pasta or something along those lines.

Roasted Broccoli

2 pounds Broccoli (with stems), roughly chopped
Shallots, 2-3large
Garlic, 3- 5 cloves to taste
Oil (either truffle, garlic, or regular olive oil)
One lemon zested – reserved
Salt and pepper to taste

Preheat oven to 450. DO NOT WASH BROCCOLI. The broccoli needs to be very dry to roast properly. Cut broccoli into bite-sized pieces, slice shallots, mince garlic. Combine all ingredients with a couple tablespoons oil and salt and pepper. Roast for about twenty minutes (I think – I have never paid attention to the time) and then remove. Toss with lemon zest and serve.