American
Roasted Broccoli
Broccoli florets should be crisp and nearly charred at their cut faces while the stems remain juicy. A fully preheated heavy sheet pan gives immediate contact browning, generous spacing prevents steam
4 servings · 10 minutes prep · 20 minutes cook
Ingredients
Broccoli
- 1 1/2 pounds (680 g) broccoli, about 2 large crowns
- 3 tablespoons (45 ml) extra-virgin olive oil
- 3/4 teaspoon Diamond Crystal kosher salt (2 g)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red-pepper flakes (optional)
- 1 teaspoon finely grated lemon zest
- 2 teaspoons (10 ml) fresh lemon juice
- 1 ounce (28 g) finely grated Parmigiano-Reggiano
Directions
Cut and roast
- Put a heavy rimmed sheet pan in the oven and heat to 475°F (245°C) for at least 20 minutes.
- Cut broccoli into 2-inch (5-cm) florets, halving large florets through the stem to create flat faces. Peel the thick main stem and slice it 1/3 inch (8 mm) thick. Dry everything thoroughly.
- Toss with olive oil, salt, pepper, and pepper flakes, if using. Carefully spread on the hot pan with cut faces down and ample space between pieces.
- Roast without moving for 12 minutes. Turn the pieces and roast 5 to 8 minutes more, until cut faces are dark brown, fine buds are crisp, and stems are just tender.
- Toss immediately with lemon zest, juice, and Parmigiano-Reggiano. Serve hot.
