This is a quick and easy side that goes with just about anything. We’ve served it with soup and at a crab bake. It doesn’t take much to put it together and it has great taste. It comes from Alison Roman in NYTimes Cooking.
Preheat the oven to 425.
Cut the lemon in half and then slice one half into thin, whole slices. Remove the seeds.
Chop off the thickest part of the stems of the broccolini and place it into a large bowl. Drizzle the olive oil on top, toss in the chopped garlic and lemon slices, and then toss the whole mixture with your hands to cover everything with the oil.
Place the broccolini mixture on to a large roasting tray in one even layer and sprinkle the parmesan over the top.
Place the tray into the preheated oven and roast until the parmesan turns brown and the edges of the broccolini look crispy – 10-15 mins.
Remove from the oven and drizzle the juice from the other half of the lemon over the top.
Serve in small bowls on its own or in once large serving bowl as a side to a bigger meal.