Roasted Broccoli

Ingredients

• 1 1/2 pounds broccoli, cut into 1 1/2-inch florets with peeled stems sliced 1/4 inch thick
• 3 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely grated Parmesan cheese

Method

1. 1

   Step 1. Allow about 40 minutes: 15 minutes preparation and 25 minutes roasting. Use two 13-by-18-inch bare metal rimmed sheet pans and a large bowl. Heat the oven fully to 450°F. Wash and dry the broccoli thoroughly, including between the florets; surface water delays browning.

2. 2

   Step 2. Toss the broccoli florets and sliced peeled stems in the bowl with the oil, salt and pepper. Divide between the sheet pans and spread in a single layer with space between the pieces. Put the broad cut sides against the pans where possible.

3. 3

   Step 3. Roast undisturbed for 12 minutes, then turn and swap the pan positions. Continue for 6–13 minutes, checking small pieces early, until broad sides are well browned and stems are tender when pierced. Remove tender pieces before the tips turn black; oven strength and floret thickness change the time.

4. 4

   Step 4. Transfer to a serving bowl. Drizzle with the lemon juice, toss once, and scatter the Parmesan over the top. Serve immediately as four side portions, while the edges are still crisp.

5. 5

   Step 5. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F.