Roasted Parmesan Broccoli

I hate most cooked vegetables.  I much prefer them raw.  Especially something like broccoli, which is just plain weird when it’s cooked I think. Roasting, however, I can get behind.  Roasted vegetable still retain their crunchiness and don’t turn all mushy and unappetizing.  So when I stumbled upon this recipe over on Amateur Gourmet that promised me “the best broccoli of my life,” I was skeptical, but intrigued.

And you guys, this really is, like, the best broccoli I’ve ever had.  I mean it, it’s awesome.  Really.  Try it out.  I dare you not to like it.

Plus, it’s easy to make.  I paired it with an underwhelming crab-stuffed potato from the farmer’s market, but I would have been happy to eat the broccoli by itself.

Tinfoil is your best friend when it comes to roasting.  Also, don’t mind the dingy pan – it has been through the ringer.


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