Pre-roast:
4 to 5 pounds of broccoli (two large bunches)
5 T olive oil
1 1/2 t. salt
1/2 t. pepper
4 garlic cloves, peeled and sliced
Post-roast:
1 lemon (zest and juice)
1 1/2 T olive oil
1/3 c. freshly grated parmesan cheese
3 T toasted
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