Roasted Broccoli

This is the easiest way to cook broccoli, and it’s the way my family loves to eat it. So win, win.

Serves 4-6.


3 to 4 pounds of broccoli, cut into florets
2 to 3 tablespoons olive oil
1 teaspoon kosher salt, or to taste
1 teaspoon red pepper flakes, or to taste
3 to 4 garlic cloves, thinly sliced
2 to 3 tablespoons grated Parmesan or Parmigiano-Reggiano cheese
Juice of one lemon, plus zest


  1. Pre-heat oven to 425° F. Wash broccoli florets and pat dry. Toss in olive oil until lightly coated.
  2. Toss again with kosher salt, red pepper flakes, and garlic. Lay out the broccoli on a baking sheet lined with parchment paper. Make sure not to crowd the pan. Roast for about 20 minutes, until the edges are brown and crispy (flavor!). If necessary, you can shake the pan around and put it back in the oven for another 5 to 8 minutes.
  3. Finish it off with cheese, lemon juice, and lemon zest before serving.

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