Broccoli Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper or lightly grease them so broccoli doesn't stick.

Trim and dry

Cut broccoli crowns into uniform florets so they roast evenly (about 1 to 1.5-inch pieces). Pat florets thoroughly dry with paper towels — excess moisture will steam rather than roast them.

Dress the broccoli

In a very large mixing bowl, combine 6 tbs extra-virgin olive oil, minced garlic, zest of 2 lemons and juice of 1 lemon (reserve the second lemon for finishing). Add 2 tsp kosher salt, 1 tsp black pepper and 1/2 tsp red pepper flakes. Add the 8 cups broccoli florets and toss thoroughly until every floret is evenly coated.

Arrange and roast

Spread the dressed florets in a single layer across the prepared baking sheets, ensuring pieces are not crowded (use both sheets if necessary). Roast in the preheated oven for 18–22 minutes, rotating the pans front-to-back and top-to-bottom halfway through. Roast until edges are deeply browned and crisp-tender.

Finish under broiler (optional)

If you want extra char, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Remove the baking sheets from the oven. Immediately squeeze the remaining lemon (about the juice of 1 lemon) over the hot broccoli and toss gently to combine.

If using, sprinkle 1/2 cup freshly grated Parmesan and 3/4 cup toasted sliced almonds over the broccoli while still hot so the cheese melts slightly and nuts stick. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to serving platters and sprinkle 1/4 cup chopped fresh parsley over the top. Serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan in a 400°F oven for 6–8 minutes to crisp.