Ingredients:

  • 1.5 lbs broccoli florets, bone-dry
  • 3 cloves garlic, thinly sliced
  • 1.5 tbsp dry ranch seasoning mix
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp smoked paprika
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 tsp cracked black pepper

Instructions:

  1. The Dry-Down Prep: Ensure the broccoli florets are completely dry. Use a salad spinner or pat aggressively with a kitchen towel to prevent steaming.
  2. The Seasoning Toss: In a large mixing bowl, combine the broccoli florets, extra virgin olive oil, dry ranch seasoning, sliced garlic, and smoked paprika. Toss vigorously until every crevice is coated.
  3. The High-Heat Roast: Spread the seasoned broccoli onto a large rimmed baking sheet in a single layer. Sprinkle evenly with freshly grated Parmesan and cracked black pepper.
  4. Roast at 425°F (218°C) for 10 minutes or until the edges are charred and the cheese has formed a golden-brown crust. Pull when fork-tender with a slight snap to account for carry-over cooking.