Ingredients:

  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper until evenly coated.
  3. Sprinkle in the grated Parmesan cheese and Panko breadcrumbs, tossing gently until the florets are heavily coated and the cheese mixture fills the nooks and crannies.
  4. Spread the broccoli in a single layer on the prepared baking sheet, ensuring there is about an inch of space between florets to prevent steaming.
  5. Roast for 12–15 minutes until the cheese is deep golden brown and the tips of the florets are slightly charred.
  6. Remove from the oven and immediately drizzle with fresh lemon juice.