Adapted from Smitten Kitchen
Serves 2 as a side
1 pound fresh broccoli
3 tablespoons olive oil, divided
1/2 teaspoon coarse or kosher salt
A few pinches of pepper flakes, to taste
Finely grated zest of half a lemon, or more to taste
1 large or 2 small garlic cloves, minced
Juice of half a lemon, or more to taste, to finish
Heat oven to 425°F (220°C).
Prep your broccoli: Slice straight through the broccoli stem(s) as close to the crown of florets as possible. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.
Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated.
In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.
Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it.
From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately.