Rich in sulforaphanes like its cruciferous cousins, a winter treat with anti-cancer and anti-microbial properties.

1 1/2 lbs. broccoli, cut into florets

3-4 Tbsp. olive oil

Juice from 1/2 a lemon

Sea Salt

2-3 garlic cloves, minced

Freshly ground black pepper

1/4 cup grated Parmesean cheese or to taste

1.  Preheat the oven to 425 F.  In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated.  Sprinkle salt over the broccoli and toss to coat.

2.  Arrange the florets in a single layer on a greased or parchment lined baking sheet.  Roast for 16-20 minutes, until cooked through and nicely browned.

3.  Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and parmesean cheese.

4.  Enjoy immediately!