Roasted Broccoli
Wonderful served with poultry or lean pork.

• 4 cups fresh broccoli florets (from broccoli crowns)
• 2 garlic cloves, peeled and thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoons lemon zest, grated
• 1 tablespoons freshly squeezed lemon juice
• 3 tablespoons freshly grated Parmesan cheese
• 1 tablespoons fresh basil leaves (about 6 leaves - chiffonade)

Preheat the oven to 425 degrees.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 1 tablespoon olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp but tender and the tips of some of the florets begin to brown.

Remove the broccoli from the oven and immediately toss with the lemon zest, lemon juice, Parmesan cheese, and basil. Serve hot.

Per Serving: 72 Calories; 5g Fat (54.7% calories from fat); 1g Saturaqted Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 325mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

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