Ingredients:

  • 1 lb (450g) fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
  3. Fold in the minced garlic, ensuring the garlic is evenly distributed and clinging to the florets.
  4. Spread the broccoli in a single layer on the prepared baking sheet, leaving space between pieces to ensure roasting instead of steaming.
  5. Roast in the center rack for 18–22 minutes until edges are deep mahogany-brown and stems are tender-crisp.
  6. Remove from oven and immediately drizzle with fresh lemon juice and sprinkle with grated Parmesan cheese and red pepper flakes while the oil is still sizzling.