Broccoli Recipe

Preheat and prepare

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

Trim and cut broccoli

Wash the broccoli crowns thoroughly and dry. Trim off the thick stem ends and cut the crowns into even florets, roughly 1 to 1.5 inches each so they cook evenly (reserve very tender stem pieces, peel and slice into 1/4-inch coins if using).

Toss with oil and seasonings

In a large bowl, combine the broccoli florets with 2 tbs extra-virgin olive oil, the minced garlic, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Toss until the florets are evenly coated.

Arrange on pan

Spread the broccoli in a single layer on the prepared baking sheet with cut sides down where possible. Avoid overcrowding so pieces roast rather than steam.

Roast

Roast in the preheated oven for 14–18 minutes, until the edges are deeply browned and the stems are tender when pierced with a fork. At about 8–10 minutes, shake the pan or use tongs to move florets so they brown evenly.

Finish with lemon and cheese

Remove the pan from the oven. Immediately drizzle 1 tbs fresh lemon juice over the hot broccoli and sprinkle with 2 tbs grated Parmesan cheese if using. Toss gently on the pan or transfer to a serving platter.

Adjust seasoning and serve

Taste and adjust salt or pepper. Transfer to a serving dish and garnish with toasted sliced almonds and lemon wedges if desired. Serve hot.

While broccoli roasts, warm a small dry skillet over medium heat. Add 2 tbs sliced almonds and cook, stirring or shaking frequently, until they turn golden and fragrant, about 2–3 minutes. Remove from heat immediately to prevent burning and set aside for garnish.