For broccoli I went with my favourite technique for cooking veggies and roasted up a big bunch of broccoli. Roasting seems to bring out the natural sweetness in all veggies and hide any of those flavours that can irritate some folks. Hmmm - perhaps if George HW Bush had tried some broccoli roasted he might not have despised it so much.

Anyway. Enough of broccoli hating presidents.

From the Flavour Bible combined red pepper flakes,cheese (parmigiano), garlic, olive oil, lemon juice, and balsamic vinegar.

Roasted Broccoli with Lemon and Parmaigiano

1 bunch broccoli chopped into bite-sized pieces
2 T olive oil
3/4 tsp kosher salt
1/2 tsp crushed pepper flakes
2 cloves garlic, peeled and thinly sliced
zest of 1/2 lemon
juice from 1/2 a lemon
3 T freshly grated parmigiano
1 T balsamic vinegar

Preheat oven to 425 degrees.

Cover a sturdy baking sheet with foil. Put the broccoli on a cookie sheet. Toss with olive oil, salt, lemon zest, and pepper flakes. Stir in sliced garlic. Sprinkle with lemon juice.

Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove from the oven. Sprinkle the parmigiano over the hot broccoli. Drizzle with the balsamic vinegar.

Serve.

Love your roasted broccoli

Note - this would also be great with some raisins and pine nuts added.