Ingredients:

  • 1.5 lbs (680g) fresh broccoli florets, cut into bite-sized pieces
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon kosher salt (or sea salt)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 tablespoon lemon zest (from about 1/2 lemon)
  • 1 tablespoon lemon juice (from about 1/2 lemon)
  • Optional: Grated Parmesan cheese, for serving

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Wash and thoroughly dry the broccoli florets. Ensure they are relatively uniform in size.
  3. In a large bowl, whisk together olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
  4. Add the broccoli florets to the bowl and toss well to coat evenly with the olive oil mixture.
  5. Spread the broccoli in a single layer on the baking sheet, making sure not to overcrowd. Use parchment paper if desired.
  6. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender-crisp and slightly browned on the edges. Flip the broccoli halfway through for even browning.
  7. Remove from oven and immediately toss with lemon zest and lemon juice.
  8. Serve immediately, garnished with grated Parmesan cheese (if desired).