Ingredients:

  • 1.5 lbs broccoli florets, cut into bite-sized pieces
  • 1 medium lemon, zested and juiced
  • 2 tbsp extra-virgin olive oil
  • 1 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 425°F (220°C) and ensure broccoli florets are completely dry after washing to prevent steaming.
  2. In a large mixing bowl, whisk together the extra-virgin olive oil, minced garlic, red pepper flakes, sea salt, and cracked black pepper.
  3. Add the broccoli florets to the bowl and toss until every piece is evenly coated in the spicy oil mixture.
  4. Spread the broccoli in a single layer on a parchment-lined rimmed baking sheet, ensuring florets are not crowded.
  5. Roast for 20–25 minutes, flipping the florets halfway through with tongs, until the tips are charred dark brown and stems are tender-crisp.
  6. Immediately after removing from the oven, drizzle with fresh lemon juice and sprinkle with lemon zest.