Roasted Broccoli with Lemon

Preheat your oven to 425°F (220°C). High heat is the key — this temperature is what gives you those coveted crispy edges.

Cut 1 large head of broccoli into florets, keeping them roughly the same size so they cook evenly. Don't throw away the stems — peel the tough outer skin and slice them into ½-inch rounds. They roast beautifully.

Pat the broccoli very dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness. Any water on the surface will steam the broccoli instead of roasting it.

Spread the broccoli on a large rimmed baking sheet in a single layer. Do not pile them on top of each other — they need space to roast, not steam. Use two baking sheets if you need to.

Drizzle generously with 3 tablespoons of olive oil and toss to coat every piece. Sprinkle with ¾ teaspoon of salt and several grinds of black pepper.

Thinly slice 3 to 4 cloves of garlic and scatter them across the baking sheet. The garlic will toast and become slightly golden and nutty in the oven.

Roast for 18 to 22 minutes, flipping the broccoli halfway through, until the florets are deeply golden and the edges are crispy and slightly charred. The charred bits are not burnt — they are the best part.

Pull the pan from the oven and immediately squeeze half a lemon over everything. The juice will sizzle and lift all those caramelized bits. This step is what makes it.

Optional but highly recommended: add a pinch of red pepper flakes for heat and a shower of freshly grated parmesan. Both take it from a side dish to something people eat standing over the pan.

Transfer to a serving dish and serve hot. If there are leftovers, they are excellent the next day tossed in a grain bowl or on top of pizza.