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Roasted Broccoli with Lemon and Parmesan
Ingredients
  • 1 large head of broccoli (1 ½ pounds), cut into 1 ½-inch florets, stems peeled and sliced ¼ inch thick
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • freshly ground pepper
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced shallot
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Steps
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