For perfectly roasted broccoli, start out with a warm pan by placing a jelly-roll pan in the oven while it preheats for a nice slow roast.
2 tablespoons olive oil
1 tablespoon sliced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (12-ounce) package fresh broccoli florets
1 tablespoon fresh lemon juice
How to Make It
Preheat oven to 400°. Place a jelly-roll pan in oven (keep jelly-roll pan in oven as it preheats).
Combine oil, garlic, salt, pepper, and broccoli in a bowl, tossing to coat. Spread broccoli mixture in an even layer on prepared pan. Bake at 400° for 15 minutes or until tender and browned in spots. Drizzle lemon juice over broccoli.
I've made this recipe three times. The first time I made it was for New Years Eve, and, in the process of coordinating this with other dishes, I inadvertently burned it black on the lower shelf in my oven. The next time I made it with a family dinner, I watched it more carefully and took the dish out of the oven before it had a chance to brown the edges of the broccoli. The last time I made it was for a dinner party - a side dish for a Chinese New Years dinner - and it was the perfect compliment to my Cantonese short ribs. The trick with this dish is to get the broccoli browned nicely, because it's not as good undercooked or blackened.
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