- 2 medium heads of broccoli (see notes)
- 2 garlic cloves , finely sliced or finely chopped
- four tbsp extra virgin olive oil , separated
- half of tsp salt (alter on your taste)
- Black pepper
- Zest of half a lemon
- 1 1/2 tbsp lemon juice
- 2 tbsp freshly grated parmesan cheese
- Preheat oven to 180C/350F.
- Cut broccoli into florets and piled onto baking tray.
- Drizzle with 2 tbsp greater virgin olive oil, scatter with garlic, salt and pepper. Use your arms to toss, then spread out over tray in a unmarried layer (or use tongs or rub down in a big ziplock bag). Adjust salt to your taste.
- Bake for 20 to twenty-five minutes until the pointers of the florets are slightly browned. The broccoli have to be “tender crisp”, meaning simply cooked through, no longer overcooked and floppy.
- Remove from the oven and immediately drizzle over the lemon juice and ultimate 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve straight away.
- You want enough broccoli florets to fill a baking tray in a unmarried layer. The broccoli shrinks at the same time as baking.
- Reserve the stalks to apply in stir fries or finely cube them and use in soups, fried rice, casseroles or maybe disguise them in things like pasta sauces.
- Please don’t reduce down on the oil. You certainly won’t get the caramelisation when roasting!
- Source : https://www.recipetineats.com/magic-broccoli/