About this recipe

Crispy-edged, tender-centered roasted broccoli that transforms a humble vegetable into the side dish everyone fights over. A hot oven, good olive oil, and a squeeze of lemon are all it takes to bring out deep, nutty flavor with irresistible caramelized florets.

Instructions

1. 1

   Preheat your oven to ![425°F]. Line a large baking sheet with parchment paper or leave it bare for maximum crispiness — do not use aluminum foil, which traps steam.

2. 2

   Cut the broccoli into evenly sized broccoli florets, about 1½ to 2 inches each. Peel and slice the tender part of the broccoli stems into coins. Dry the broccoli florets thoroughly with a clean kitchen towel — moisture is the enemy of crispy edges.

3. 3

   In a large mixing bowl, toss the broccoli florets and broccoli stems pieces with olive oil, garlic sliced, salt, black pepper, and red pepper flakes (if using). Make sure every piece is well coated.

4. 4

   Spread the broccoli in a single layer on the prepared baking sheet, cut-side down where possible. Do not crowd the pan — use two baking sheet if needed. Roast for 18–22 minutes, flipping once halfway through, until the edges are deeply browned and crispy and the stems are fork-tender.

5. 5

   Remove from the oven and immediately squeeze fresh lemon juice over the top. Sprinkle with lemon zest and Parmesan cheese (if using). Taste and adjust salt. Serve hot straight from the pan.