Garlic Butter Broccoli with Shaved Parmesan

I promise you: this amazing side dish is not as unhealthy as it sounds! I used just enough butter for flavor, not decadence. The broccoli is steamed first, then tossed in a small amount of butter before a quick roast in the oven.

Why the two-step cooking method? First, I find that if you roast raw broccoli, it dries out, and the browned edges can taste bitter. Second, because toasting the garlic for a few minutes brings out more of its wonderful flavor.

A note about the garlic: I chose not to use fresh garlic for this recipe because the broccoli isn’t in the oven long enough to cook off the “raw” pungency. I used dehydrated garlic – not garlic powder. Dehydrated, minced garlic is found in the spice aisle next to the garlic powder and garlic salt. If you can't find bigger pieces of diced garlic, used the granulated garlic in a pinch. 

A note about the cheese: Since you’re shaving the cheese over the broccoli just before serving, select a good quality piece of cheese (domestic or imported, doesn't matter); the flavor will shine.

Garlic Butter Broccoli with Shaved Parmesan

5-6 cups fresh broccoli florets

1 tablespoon butter, melted

1 teaspoon dehydrated minced garlic

Salt and ground black pepper

2-inch piece good quality parmesan cheese, Pecorino Romano cheese, or Parmigiano Reggiano

Preheat the oven to 400 degrees. Coat a large baking sheet with parchment paper or foil.

Steam the broccoli in a steamer basket over simmering water, or in the microwave (with 1/2-inch of water) until crisp-tender (about 3 to 4 minutes).

In a large bowl, combine the butter and garlic. Add the broccoli and toss to coat. Transfer the broccoli to the prepared pan and roast for 5 to 7 minutes, until the garlic is toasted (you’ll smell the wonderful nuttiness).

Transfer the broccoli to a serving plate and shave the cheese over top.

Serves 4