Ingredients:

  • 1 lb broccoli florets, cut into even pieces
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Wash the broccoli florets and pat them completely dry with a kitchen towel or paper towels.
  3. In a large mixing bowl, toss the dried broccoli florets with olive oil, kosher salt, and cracked black pepper until lightly and evenly coated.
  4. Spread the broccoli onto the prepared baking sheet in a single layer, ensuring at least one inch of space between florets to prevent steaming.
  5. Roast for 16–20 minutes, or until the tips of the florets are deep mahogany brown and smell nutty.
  6. Immediately upon removing from the oven, sprinkle with grated Parmesan cheese and drizzle with fresh lemon juice and minced garlic.