I have a question about the recipe "Ina Garten’s Parmesan-Roasted Broccoli" from Genius Recipes. Whenever I roast sliced garlic I seem to burn it. Advice ?
If it is getting done too quickly, add it halfway between roasting.
I hear you—you could also try slicing it a little thicker than you normally would (and making sure your broccoli pieces aren't so thick they'll take a long time to roast), and also making sure there aren't any garlic slices exposed way out on their own on the baking sheet—they'll be the first to burn.