Ingredients:

  • 1 lb (450g) broccoli florets, cut into uniform bite-sized pieces
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) red pepper flakes
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) grated Parmesan cheese

Instructions:

  1. Preheat the oven to 425°F (218°C). In a large mixing bowl, combine the olive oil, minced garlic, red pepper flakes, salt, and pepper. Add the broccoli florets and toss thoroughly until every floret is evenly coated.
  2. Spread the broccoli on a parchment-lined baking sheet in a single layer, ensuring pieces are not touching to allow for proper air circulation. Roast for 15–20 minutes until the edges are mahogany-colored and charred.
  3. Remove the pan from the oven. While the broccoli is still sizzling, drizzle the fresh lemon juice over the top and toss with tongs. Sprinkle with grated Parmesan cheese immediately.