Ingredients:

  • 1 lb (450g) broccoli florets, cut into bite-sized pieces
  • 3 cloves (9g) garlic, minced
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Preheat to 425°F (218°C) and line your baking sheet with parchment paper.
  2. In your large bowl, whisk together the melted butter, olive oil, minced garlic, salt, and pepper.
  3. Toss the broccoli florets into the bowl and fold with a spatula until every piece is glossy and coated.
  4. Spread the broccoli in a single layer on the sheet, ensuring no pieces overlap for maximum airflow.
  5. Slide the pan into the oven for 12 minutes.
  6. Roast until the florets develop a nutty aroma and charred, mahogany colored tips.
  7. Give the pan a quick shake or flip the florets if some areas look pale.
  8. Let them sit on the pan for 2 minutes before serving to let the butter set.