Roasted Broccoli Recipe

Roasted Broccoli

1. 1

   Preheat and prepare

   Position an oven rack in the middle of the oven. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

2. 2

   Trim and cut broccoli

   Wash the broccoli and thoroughly dry it with a clean kitchen towel or salad spinner. Trim the stem ends, then cut the crowns into even-sized florets, about 1 to 1 1/2 inches each so they roast evenly. If stems are thick, peel and slice them into 1/4- to 1/2-inch pieces.

3. 3

   Toss with oil and seasonings

   Place the broccoli florets and stem pieces in a large mixing bowl. Add 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the minced garlic (2 cloves). Toss thoroughly so each piece is lightly coated in oil and seasonings. Spread the broccoli in a single layer on the prepared baking sheet, giving each floret some space (crowding causes steaming instead of roasting).

4. 4

   Roast

   Roast on the middle rack for 16–20 minutes, stirring or flipping the florets once halfway through (around 8–10 minutes). Roast until the edges are well browned and crisp-tender — small pieces may char slightly, which adds flavor.

5. 5

   Finish and season

   Remove the tray from the oven. Immediately sprinkle the roasted broccoli with 1 tablespoon fresh lemon juice and, if using, 1 teaspoon lemon zest and 1/4 teaspoon red pepper flakes. Toss gently on the pan to distribute flavors. Taste and adjust seasoning with more salt or pepper if needed.

6. 6

   Optional garnish

   If desired, transfer the broccoli to a serving dish and sprinkle with 2 tablespoons grated Parmesan cheese while still hot so it softens slightly. Serve warm.

7. 7

   Storage

   Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 400°F (200°C) oven for 6–8 minutes to re-crisp, or heat briefly in a skillet over medium heat.