Ingredients:

  • 1.5 lbs broccoli, cut into uniform florets
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C). If using a convection setting, enable it to enhance crisping.
  2. Wash the broccoli thoroughly and dry it completely with a clean kitchen towel or salad spinner. Moisture must be eliminated to prevent steaming.
  3. Cut broccoli into similar-sized florets. Peel the woody outer layer of the stalks and slice into 1/2-inch coins.
  4. In a large mixing bowl, toss the broccoli with olive oil, salt, pepper, red pepper flakes, and sliced garlic. Massage the oil into the florets to ensure even coating.
  5. Spread the broccoli onto a large rimmed baking sheet in a single layer, ensuring no crowding to allow air circulation.
  6. Roast for 20 minutes, or until the edges are charred and the stems are tender-crisp.
  7. Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with grated Parmesan cheese before serving.