Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: A hot oven is the secret to avoiding the steamed texture.
  2. Dry the broccoli florets thoroughly with a paper towel after washing. Note: Excess water creates steam, which kills the crispiness.
  3. Toss the florets in a bowl with olive oil, salt, pepper, and minced garlic. Mix until every piece is glistening.
  4. Spread the seasoned broccoli in a single layer on a large rimmed baking sheet. Note: Leave an inch of space between florets for airflow.
  5. Roast for 15-20 minutes until the edges are deep mahogany brown and smell nutty.
  6. Remove the pan from the oven immediately.
  7. Sprinkle the grated Parmesan cheese over the hot florets. Note: The residual heat melts the cheese without overcooking it.
  8. Drizzle the fresh lemon juice over the top and toss gently.