Broccoli Recipe

Prepare broccoli

Wash the broccoli head under cold water. Trim off the tough bottom of the stem (about 1/2 inch). Cut the crown into uniform florets about 1 to 1 1/2 inches wide. Peel the outer tough layer of the stem with a vegetable peeler and slice the stem into 1/4-inch coins so they cook at the same rate as the florets.

Preheat and season

Preheat your oven to 220°C (425°F) if roasting, or heat a large skillet over medium-high heat if sautéing. Place the broccoli florets and sliced stems in a large bowl. Add 2 tablespoons extra-virgin olive oil, minced garlic, kosher salt (1 tsp), and black pepper (1/2 tsp). Toss thoroughly so all pieces are lightly coated. If using red pepper flakes, add them now.

Roast option

Spread the seasoned broccoli in a single layer on a rimmed baking sheet (line with parchment for easier cleanup). Roast in the preheated oven for 15–20 minutes, tossing once halfway through, until the florets are tender and edges are caramelized and slightly browned. Smaller florets may finish sooner; check at 12 minutes.

Sauté option

Add the seasoned broccoli to the hot skillet in a single layer. Cook without stirring for 2–3 minutes to get some color, then toss or stir and continue cooking 4–6 minutes more until tender-crisp and browned in spots. If the pan becomes too dry before tender, add 1–2 tablespoons water and cover briefly to steam for 1–2 minutes.

Finish

Remove the broccoli from the oven or skillet. Zest the lemon over the broccoli, then cut the lemon and squeeze about 1–2 teaspoons of fresh lemon juice over it (add more to taste). Toss to combine. Taste and adjust seasoning with additional salt or pepper if needed.

Optional garnish

If using, sprinkle 2 tablespoons grated Parmesan over the hot broccoli so it melts slightly. Serve immediately.