Caramelized broccoli & garlic scapes with Parmesan
adapted from The Vegetable Butcher
3 lbs. broccoli, cut into florets with about 1 inch of stem, peel the stem and cut into rounds and reserve for a stir fry or soup
10 garlic scapes, bud removed and cut into 2-in pieces
¼ cup extra-virgin olive oil
¾ teaspoon fine sea salt, plus extra as needed
freshly ground black pepper
2 medium lemons, one zested and halved, one cut into 4 to 6 wedges (for serving)
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Toss the broccoli and garlic scapes with the olive oil, ¾ teaspoon of salt and a few grinds of black pepper in a large bowl until well combined.
Spread the broccoli and scapes on the baking sheet (reserve the bowl) and roast, turning the florets halfway through, until caramelized and partially browned, 25 to 30 minutes.
Immediately transfer the broccoli and scapes back to the bowl, add the lemon zest, and squeeze the juice from 1 lemon half. Add half the Parmesan and toss to combine. Adjust the salt to taste. Transfer to a serving bowl and top with remaining Parmesan. Serve with lemon wedges.See the recipe in the share newsletter here: http://mailchi.mp/1d2e2bdfeec4/share-week-942585?e=[UNIQID]