In my book, one never needs an excuse to eat broccoli or Brussels sprouts. But, I know plenty of people who would beg to differ. Whether you're a die-hard broccoli/B. sprouts fan, or you hate the thought of their green grossness, I think you'll like this dish. (But, if you still hate them after this, you can use almost any hard veggie - beets, carrots, parsnips, etc.)
First, preheat the oven to 375 degrees F. Then take your broccoli stalks and chop them up - I cut the bushy part of the broccoli from the stalk, peel the stalk & slice it into discs, and separate the broccoli florets. Then I take the fresh B. sprouts and lop (I love that word) the brownish little ends off, peel off the ugly outer leaves, and slice the little buggers in half. Next, peel some whole garlic cloves (can you ever have too much garlic?). Throw all of your goodies onto a pan (with an edge), douse with extra virgin olive oil, sprinkle with salt and pepper, and toss with your hands.
Stick your pan of yummies into the oven and let roast (tossing with a spoon every so often) for 20-30 minutes or until the tips of the broccoli are brown, the B. sprouts are crunchy and browned, and the garlic is smooshy and soft.
Now get out some parmesan cheese and a lemon. Zest the lemon (about 1 Tbsp.) and grate some cheese (about 1 Tbsp.) into a serving bowl. When your veggies are done, dump them into the bowl and toss with the zest and cheese. Squeeze about 2 Tbsp. of fresh lemon juice on top and grate some more cheese over top of your masterpiece.
Eat and enjoy! If that doesn't make a broccoli/Brussels sprout believer out of you then I don't know what will!
~ Mari
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