Brocoli rôti, croustillant et caramélisé

Ingrédients

• 1.5 lbs broccoli, cut into uniform florets
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan cheese

Préparation

1. 1

   Preheat your oven to 425°F (218°C). If using a convection setting, enable it to enhance crisping.

2. 2

   Wash the broccoli thoroughly and dry it completely with a clean kitchen towel or salad spinner. Moisture must be eliminated to prevent steaming.

3. 3

   Cut broccoli into similar-sized florets. Peel the woody outer layer of the stalks and slice into 1/2-inch coins.

4. 4

   In a large mixing bowl, toss the broccoli with olive oil, salt, pepper, red pepper flakes, and sliced garlic. Massage the oil into the florets to ensure even coating.

5. 5

   Spread the broccoli onto a large rimmed baking sheet in a single layer, ensuring no crowding to allow air circulation.

6. 6

   Roast for 20 minutes, or until the edges are charred and the stems are tender-crisp.

7. 7

   Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with grated Parmesan cheese before serving.