Roasted Broccoli w/ Cheddar Cheese

I have a bunch of broccoli laying around and don't have plans for it this week, so I went searching for broccoli recipes. The Barefoot Contessa has a recipe for Parmesan-Roasted Broccoli which I've modified here.
Results
This recipe is a win for the smell of roasting garlic alone. That, and it tastes pretty good, makes this a good way to serve excess broccoli.



For next time, I'd reduce the salt by half — down to 1/4 teaspoon. The recipe below was a bit too salty for me. Additionally, I might try a pinch of cayenne pepper powder on top to add a bit of spiciness.

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Ingredients

Prep Day	Day Of
Broccoli, 1 pound Garlic, 3 cloves Sharp Cheddar Cheese, 1/8 Cup	Extra Virgin Olive Oil, 1 Tablespoon Kosher Salt, 1/2 teaspoon Pepper, 1/4 teaspoon Lemon Juice, 1/2 Tablespoon

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Preparation

Prep Day
Broccoli, 1 pound, cut into small florets. Sharp Cheddar Cheese, 1/8 Cup, grated. Garlic, 3 cloves, thinly sliced.

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Cooking

Before Baking

• Preheat oven to 450°.
• Rince broccoli and dry as thoroughly as possible.
• Lay broccoli on a baking sheet in a single layer.
• Spread the garlic across the dish, over the top of the broccoli.
• Extra Virgin Olive Oil, 1 Tablespoon, drizzle atop broccoli and garlic.
• Pepper, 1/4 teaspoon, tossed atop.
• Kosher Salt, 1/2 teaspoon, tossed atop.
• Roast for 15-20 minutes, until the tips of some florets are browned.

• Remove the broccoli from the oven.
• Lemon Juice, 1/2 Tablespoon, drizzled on top.
• Sharp Cheddar Cheese, sprinkled on top.