Lemon zest adds freshness and complexity to this flavorful dish. To make fresh gluten-free breadcrumbs, put the ends of any leftover gluten-free bread into a mini-chopper or food processor and pulse.
1 medium sized head of broccoli, cut into florets (about 4 cups of florets)
2 teaspoons olive oil
2 cloves garlic, chopped
2 tablespoons freshly grated parmesan cheese
zest of 1 lemon
2 tablespoons fresh gluten-free breadcrumbs
salt and pepper to taste
1. Preheat your oven to 425°F. On a baking sheet, toss together the broccoli, olive oil, and salt and pepper.
2. Sprinkle the florets evenly with chopped garlic, parmesan, lemon zest, and breadcrumbs, and roast, about 25 minutes or until the broccoli is golden brown and the stalks are tender.