Roasted Broccoli and Kale with Garlic and Parmesan

Ingredients

• 1 large head broccoli (about 5–6 cups florets), cut into bite-sized pieces
• 5–6 cups kale, stems removed and leaves torn
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)
• ⅓ cup grated Parmesan cheese
• 1 tablespoon lemon juice (optional, for brightness)

Instructions

1. Prepare the oven
   • Preheat oven to 425°F (220°C).
   • Line a large baking sheet with parchment paper or lightly grease it.
2. Season the broccoli
   • Toss broccoli florets with olive oil, garlic, salt, pepper, and red pepper flakes.
   • Spread evenly on the baking sheet.
3. Roast the broccoli
   • Roast for 18–20 minutes, stirring halfway through, until the edges are browned and crispy.
4. Add the kale
   • Toss kale with a small drizzle of olive oil and a pinch of salt.
   • Add it to the baking sheet with the broccoli.
   • Roast for another 5–8 minutes until the kale is slightly crisp and the broccoli is tender.
5. Finish and serve
   • Sprinkle Parmesan over the hot vegetables.
   • Add lemon juice if desired.
   • Serve immediately.