Roast Broccoli with Garlic and Lemon

When selecting broccoli, look for thick heads of compact, tiny bud clusters that are evenly dark green (or with purplish tint) in color. The broccoli should have a fresh aroma and a firm but tender stalk. The leaf, stalk and florets can be eaten raw or cooked.

Ingredients:

• 2 heads broccoli, separated into florets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ fresh lemon

 Preheat the oven to 400°F. In a large bowl, combine the broccoli florets with olive oil, garlic and salt. Spread out evenly on a baking sheet.
Bake until floret stems are tender, about 15 to 20 minutes. Transfer to a serving platter and squeeze lemon juice over the broccoli before serving.