Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan

Preheat oven to 425 degrees F and while the oven preheats, bring a large pot of water to a boil. Add broccoli to the pot once the water is boiling and cook for 3 minutes. Remove broccoli from the water, add it to a colander and rinse under cold water. Then allow it to drain. Place drained broccoli back into pot.

Meanwhile heat the oil and garlic in a small saucepan over low to medium-low heat. Make sure the heat is low enough that the garlic is not cooking too fast. After the oil and garlic has heated for 5 to 8 minutes; the garlic should be turning golden brown, but not burning. Then add the crushed chili pepper flakes and heat for an additional minute. Then turn off the burner and strain the chili-garlic oil into a small heat-proof bowl.

Squeeze the juice of half a lemon over top of the par-cooked broccoli and then drizzle it with the chili and garlic infused oil. Toss everything together well so that each piece of broccoli has a thin coating of oil. Using tongs, so that the excess oil drains off, remove the broccoli to a rimmed baking sheet and spread it out in a single layer. Sprinkle with kosher salt and black pepper.

Place broccoli in the preheated 425 degree oven for about 15 minutes. If your oven tends to be hot, check the broccoli earlier. If you like it to be extra tender, leave it in longer. After the broccoli has roasted for 15 minutes, remove from the oven and grate some fresh Parmesan cheese over top and place the pan back in the oven for 2-3 more minutes.

Adapted from Pinch My Salt.com