Ingredients:

  • 1 lb (450g) broccoli florets
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1/2 tsp (2g) garlic powder
  • 2 tbsp (8g) parmesan cheese
  • 1/2 tsp (1g) red pepper flakes
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut the broccoli head into uniform, bite-sized florets to ensure consistent cooking.
  3. In a large bowl or directly on the baking sheet, toss the broccoli florets with olive oil, salt, pepper, and garlic powder until evenly coated.
  4. Spread the broccoli across the pan in a strict single layer with breathing room between florets.
  5. Roast for 15–20 minutes until the tips are deep mahogany brown and stems are fork-tender.
  6. Optional: Sprinkle with parmesan cheese during the last 3 minutes of roasting, then finish with red pepper flakes and fresh lemon juice before serving.