This dish is easy and can be prepped ahead, which makes it a perfect side dish for entertaining. The lemon slices get caramelized and the ends of the stalks crispy; not to mention the golden brown crunch of the Parmesan. This technique also works with root vegetables like carrots, potatoes, and parsnips; as well as cauliflower and Brussels sprouts.
1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini (sweet baby broccoli), ends trimmed or 1 1/2 pounds broccoli, thinly sliced lengthwise, stem and all
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan cheese
Preheat the oven to 425 degrees.
Thinly slice half the lemon into rounds, and set the other half aside. Toss the lemon slices, garlic, and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, and make sure everything is evenly coated, especially the broccolini tips so they all get fried and crispy.
Sprinkle with the Parmesan and roast until the broccolini is bright green and starting to char and the cheese is golden brown, 10 to 15 minutes.
Remove from the oven,squeeze the other half of the lemon over the top, and serve. Serves 4.