Roasted Broccoli Recipe

Roasted Broccoli

1. 1

   Preheat and prepare

   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for easier cleanup and even roasting.

2. 2

   Trim and dry broccoli

   If not already prepared, cut a 1 lb head or bunch of broccoli into uniform bite-sized florets (about 1–1½ inch pieces). Pat florets thoroughly dry with a clean kitchen towel or paper towels — removing surface moisture helps achieve crisp edges.

3. 3

   Toss with oil and seasonings

   Place the dried florets in a large bowl. Add 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 2 thinly sliced garlic cloves. Toss until evenly coated. Spread the florets in a single layer on the prepared baking sheet, spacing them so they are not crowded (use two sheets if necessary).

4. 4

   Roast

   Roast in the preheated oven on the middle rack for 16–20 minutes, turning once halfway through with a spatula. Roast until stems are tender-crisp and edges are well browned and slightly charred — aim for darker brown bits for more flavor. If you prefer softer broccoli, roast up to 22–25 minutes.

5. 5

   Add lemon and finish

   Remove the tray from the oven. Immediately transfer the broccoli to a serving bowl or keep on the baking sheet. While hot, sprinkle 1 tsp lemon zest and drizzle 1 tbsp fresh lemon juice over the florets. If using, add 2 tbsp grated Parmesan and 1/4 tsp red pepper flakes. Toss gently to distribute flavors and melt the cheese slightly from residual heat.

6. 6

   Taste and adjust

   Taste a floret and adjust seasoning as needed: add a pinch more salt, a squeeze more lemon, or an extra drizzle of olive oil if desired. Serve warm as a side or let cool slightly for use in salads.