Broccoli Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Trim and dry broccoli

If not already done, cut broccoli heads into uniform florets (about 1 to 1½-inch pieces). Pat the florets dry with a kitchen towel or paper towels—dry broccoli roasts better and gets crisp edges.

Toss with oil and seasonings

Place florets in a large bowl. Add 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Zest the lemon over the bowl and toss everything until florets are evenly coated.

Spread and roast

Spread broccoli in a single layer on the prepared baking sheet, leaving small gaps so steam can escape. Roast in the preheated oven for 14–18 minutes, turning once halfway through, until stems are tender and edges are browned and crisp.

Finish with lemon juice

Remove the broccoli from the oven. Immediately squeeze the juice of the lemon over the hot florets and gently toss to combine.

Toast garlic briefly (optional)

While the broccoli roasts, warm a small skillet over medium-low heat. Add 1 tsp olive oil (from the reserved oil) if desired and add minced garlic. Cook, stirring constantly, just until fragrant and lightly golden, about 30–45 seconds—do not brown aggressively or it will turn bitter.

Assemble topping

In a small bowl combine the minced garlic, 1/4 cup grated Parmesan, 1/4 tsp red pepper flakes, and the 2 tsp toasted pine nuts or toasted breadcrumbs if using. Mix to blend flavors.

Finish and serve

When broccoli is tossed with lemon juice, transfer to a serving platter. Sprinkle the garlic-Parmesan mixture evenly over the hot broccoli so the cheese melts slightly. Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve immediately as a starter.