Another great way to get more veggies onto your plate, roasted broccoli takes just minutes in the oven, top with pine nuts, lemon zest and Parmesan or non-dairy cheesy sprinkle. Broccoli browns are just broccoli heads with some of the thick stem already cut off. Many stores sell the top "crowns", but you can buy heads of broccoli as well. Parchment is available in rolls at most grocery stores next to foil, or online in pre-cut sheets (which are super handy).
2tablespoonsextra virgin olive oil
1/2teaspoonground black pepper
1/4 teaspoon sea salt
2-3 tablespoonsgrated Parmesan cheese or dairy free cheesy sprinkle
Pre-heat the oven to 400°F and line a half sheet baking pan with parchment. Trim broccoli into florets with some stem left. Slice larger pieces in half top to bottom. For trimming help, see photos in post.
Toss florets with oil. Lay florets flat in a single layer and sprinkle evenly with garlic, pepper and salt. Roast for 15 minutes or until the edges are just browned and stems are tender when pierced with a sharp paring knife. Timing will depend on your oven. To serve, sprinkle with pine nuts, lemon zest and Parmesan.