Roasted Broccoli


  • 1 lb. broccoli crowns, trimmed, florets and any stems cut into 1 - 11/2 inch pieces
  • 1/4 cup olive oil
  • Kosher Salt
  • 2 large garlic cloves, minced
  • Half a lemon, for serving


  • Heat the oven to 425 degrees and line a sheet pan with parchment paper. Place the broccoli florets and stems on the prepared pan. Drizzle with the olive oil, sprinkle with 1/2 tsp. salt and a few grinds or shakes of black pepper and toss well. Spread the broccoli into an even layer and roast for 14 to 18 minutes, until tender and lightly browned. Add garlic and toss to combine, then roast for 2 minutes more. Squeeze the lemon half over the broccoli, sprinkle with more salt, if desired, and serve.

Source: NY Times

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