6 Pound Blanched, florets Broccoli 2 Ounce Garlic 2 Ounce Shallot 1/2 Cup Olive Oil 2 Tablespoon Salt 2 Teaspoon Black Pepper
Bring Salted water to a boil.
Turn oven on to 400 degrees
Blanch Broccoli Florets for 30 seconds. (this step is to lock the bright color not to cook thru)
Drain and cool. While Broccoli is cooling, mince garlic and shallots add to a mixing bowl with olive oil. Brek Broccoli into 1 inch pieces, add to bowl and season with salt and pepper.
Line 3-4 full sheet pans with paper and spread Broccoli throughout making sure to keep pieces seperated for a good roast.
Roasted Broccoli for 5 minutes, check color and roast in additional 3-5 minute increments until garlic and florets are golden to darker golden brown.
Remove from oven and cool. once properly cooled, transfer to 2 gal container, label and store for use.