Ingredients:

  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 4 cloves garlic, minced finely
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Wash the broccoli and pat it completely dry with a kitchen towel. Note: Damp broccoli will steam, not roast
  2. Cut the head into small, even florets, keeping a small portion of the stem attached to each piece.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, red pepper flakes, cayenne, salt, and pepper.
  4. Toss the broccoli florets into the bowl and stir until every floret is glistening and evenly coated in the chili garlic mixture.
  5. Spread the broccoli in a single layer on a parchment lined baking sheet, ensuring they are not overcrowded.
  6. Roast at 400°F (200°C) for 18-20 minutes until edges are mahogany colored and a nutty aroma develops.
  7. Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors.