Roasted Broccoli

I never thought that I would find a brocoli dish that my kids can't get enough of. But this is it. No matter how much of it I make, they're always left wanting more.

Part of the problem is that the broccoli shrinks up quite a bit. I start out with what seems like ridiculous amounts of florets and by the time they're cooked, it looks like almost nothing. So think big. You'll love this side dish.

Roasted Broccoli

A great deal of broccoli florets (I, of course, buy the large bag from Costco and use as much as 1/3 of the bag at a sitting)

A little bit of olive oil (2-3 tablespoons for a large amount of broccoli; go slowly. You don't want to over do the olive oil or it will make your final product mushy).

Whatever herbs or spices you feel inclined to add. I usually add about a clove of minced garlic and some salt and pepper.

2-3 tablespoons of grated parmesan cheese

Preheat the oven to 400 degrees. Drizzle the olive oil over the broccoli in a large bowl. Toss with the seasonings until the broccoli is evenly coated with oil and seasonings. Spread out evenly on a baking sheet. Bake for ten minutes, then remove from the office and toss again. Return to the oven for another ten minutes, or until the broccoli is slightly browned. It should be a little bit crisp. Remove from the oven and immediately sprinkle with grated parmesan; serve it while it's hot.