Roasted Broccoli
Perfectly roasted broccoli with crispy edges and tender stems, tossed in olive oil and garlic. This simple yet flavorful side dish transforms ordinary broccoli into a caramelized, nutty delight that pairs beautifully with any main course meal.
Ingredients
- 2 whole large heads of broccoli about 2 lbs
- 3 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese optional
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Cut broccoli into uniform florets, about 1-2 inches in size. Peel and slice stems into thin rounds.
- Toss broccoli florets and stems with olive oil, minced garlic, salt, pepper, and red pepper flakes in a large bowl.
- Spread broccoli in single layer on prepared baking sheet, ensuring pieces don't overlap.
- Roast for 18-22 minutes until edges are crispy and stems are tender when pierced with fork.
- Remove from oven and immediately drizzle with lemon juice and sprinkle with Parmesan if using.
- Serve hot as a side dish.