Ingredients:

  • 1 lb broccoli florets, cut into bite-sized pieces
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Wash the broccoli and pat it completely dry with a kitchen towel. Cut the head into uniform florets.
  2. In a large bowl, toss the florets with the olive oil, salt, and pepper until every floret is glistening with oil.
  3. Spread the broccoli in a single layer on a baking sheet. Roast at 425°F (220°C) for 18–20 minutes until edges are mahogany-colored and stems are fork-tender.
  4. Remove the pan from the oven and immediately drizzle with lemon juice or sprinkle with Parmesan cheese while the broccoli is still sizzling.