Roasted Broccoli with Parmesan

Roasted Broccoli with Parmesan

1½ pounds broccoli

2 tablespoons olive oil

½ teaspoon (or to taste) kosher salt

Fresh ground black pepper

¼ cup (1 ounce) fresh grated parmesan cheese

Place an oven rack in the center position and heat the oven to 475 degrees. Line a jelly roll or half sheet pan with parchment or foil lightly sprayed with vegetable oil.

Rinse broccoli under cold water, trim the ends and peel the stems. Slice stems into ¼-inch-thick rounds up to just below where the stem starts to branch out into the top. Split the stems in half all the way through the top. If stems are thick, cut into quarters.

In a medium bowl, whisk oil, salt and pepper together. Add broccoli to bowl and toss until coated. Lay broccoli pieces evenly in prepared pan, positioning pieces nearer the pan's edge. Roast 8-10 minutes or until broccoli tops begin to brown.

Carefully remove pan from oven, turn broccoli pieces over and roast 3-6 minutes more, or until tender. Divide among serving plates, dust each serving with parmesan cheese and serve immediately.

Serves four.

Nutrition values per serving: 98 calories (50.8 percent from fat), 5.5 g fat (1.4 g saturated fat), 9.3 g carbohydrates, 4.4 g fiber, 6 g protein, 4 mg cholesterol, 280 mg sodium.