Roasted Broccoli

Ingredients

• 2 pounds broccoli – cut into florets; stems peeled and sliced
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 3 cloves garlic – thinly sliced
• lemon – cut into wedges (for serving)

Instructions

1. Heat the oven to 450°F and position a rack in the upper third.
2. Trim the broccoli: Cut the crowns into 1.5-inch florets; peel tough outer skin from stems and slice stems 0.5-inch thick. Rinse and dry very thoroughly with towels for best browning.
3. On a large rimmed baking sheet, toss the broccoli with the olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer without crowding, placing as many flat cut sides down as possible.
4. Roast for 10–12 minutes, until the undersides are beginning to brown.
5. Sprinkle the sliced garlic over the broccoli, toss quickly, and return to the oven. Roast 5–8 minutes more, until the broccoli is tender-crisp with well-browned edges and the garlic is lightly golden.
6. Taste and adjust seasoning if needed. Transfer to a warm platter and serve hot with lemon wedges for squeezing at the table.