Roasted broccoli with parmesan

Most people object to broccoli for two reasons:

1. They've only had it cooked one way: boiled into limp, soggy oblivion.
2. The smell of cooking it that way.

Remember how I said you could roast any vegetable, and it would taste good, and you shouldn't ever boil anything? That included broccoli. Best of all, roasting it doesn't produce that broccoli smell.

All you have to do is chop a head or two of broccoli into large florets (save the stems for veggie broth), toss those with a little olive oil and salt, and roast on a cookie sheet at 400 for about 20 minutes, or until browned and crispy on the ends. Toss that with grated parmesan cheese and a squeeze of lemon juice.