Ingredients:

  • 1 lb broccoli florets, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp panko breadcrumbs
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: A hot oven is key for immediate searing.
  2. In a large mixing bowl, toss the broccoli florets with olive oil, salt, and pepper until every floret is lightly coated. Note: Make sure the stems are coated too, or they'll stay bland.
  3. Spread the broccoli on the baking sheet in a single layer, leaving at least half an inch of space between each floret.
  4. Roast for 12-15 minutes until the edges are mahogany colored and the stems are tender.
  5. Remove the pan from the oven and sprinkle the grated Parmesan cheese, minced garlic, and panko breadcrumbs evenly over the roasted florets.
  6. Return the pan to the oven for another 5 minutes, or until the cheese is bubbling and golden brown.
  7. Drizzle with lemon juice immediately after removing from the heat. Note: The heat helps the lemon juice penetrate the crust.