Ingredients:

  • 1 large head of broccoli (about 1.5 lbs / 680g), cut into florets
  • 3 tablespoons olive oil (45ml), extra virgin preferred
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • ½ teaspoon salt (2.5ml), or to taste
  • ¼ teaspoon black pepper (1.25ml), freshly ground, or to taste
  • Optional: Red pepper flakes, to taste (for a touch of heat)
  • Optional: 1 tablespoon lemon juice (15ml), freshly squeezed
  • Optional: 2 tablespoons grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Make sure your oven rack is in the center.
  2. Wash and dry the broccoli florets thoroughly. Ensure they are dry to encourage browning, not steaming, in the oven.
  3. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper. Ensure each floret is evenly coated.
  4. Spread the seasoned broccoli florets in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
  5. Roast for 20-25 minutes, or until the broccoli is tender-crisp and slightly charred around the edges. Flip the broccoli halfway through for even cooking. Look for a nice golden-brown colour.
  6. If desired, squeeze fresh lemon juice over the roasted broccoli. Sprinkle with red pepper flakes and/or Parmesan cheese, if using. Serve immediately and enjoy!