Ingredients:

  • 1 lb (450g) broccoli florets, cut into uniform bite-sized pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/2 tsp (2g) garlic powder
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • fresh lemon juice (for serving)

Instructions:

  1. Preheat the 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 until every floret is glistening.
  3. Sprinkle in the salt, pepper, and garlic powder, tossing again to ensure the seasoning is evenly distributed.
  4. Spread the florets onto the baking sheet in a single layer, ensuring they are not touching to avoid steaming.
  5. Roast for 20–25 minutes until the edges turn a deep, mahogany-brown and a nutty aroma develops.
  6. Remove from the oven and immediately sprinkle with grated Parmesan cheese if desired, and add a squeeze of fresh lemon juice before serving.