Ingredients:

  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • Optional: fresh lemon juice

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the broccoli florets with olive oil, salt, pepper, and garlic powder until every floret is evenly coated.
  3. Spread the broccoli onto the prepared sheet pan in a single layer, ensuring no florets are overlapping to prevent steaming.
  4. Place the pan on the center rack and roast for 16-20 minutes, until the tips are deep mahogany brown and the stems are tender.
  5. Remove the pan from the oven and let the broccoli rest on the parchment paper for 2 minutes to set the crispness.
  6. Optional: Add a squeeze of fresh lemon juice immediately before serving.