Crispy Roasted Broccoli with Lemon and Parmesan

Ingredients

• 600 g (1 lb 5 oz) Broccoli, cut into florets, thick stems sliced
• 3 tbsp Olive oil
• ½ tsp Fine salt
• ¼ tsp Black pepper
• 2 Garlic cloves, finely grated
• 1 Lemon, zest and juice
• 50 g (1¾ oz) Parmesan, finely grated
• ¼ tsp Chilli flakes, optional

You’ll need: Large baking tray

Method

1. 1

   Heat the tray. Heat the oven to 220°C (425°F) with a large baking tray inside, so it is hot when the broccoli lands on it.

2. 2

   Dry and season. Pat the broccoli completely dry; water on the surface steams it instead of browning it. Toss with the olive oil, salt and pepper.

3. 3

   Roast. Spread the broccoli over the hot tray in a single layer, cut sides down where you can. Roast for 15 to 20 minutes, turning once, until the edges are deeply browned and the stems are tender when pierced.

4. 4

   Finish. Tip the broccoli into a bowl and toss with the garlic, lemon zest and the juice of half the lemon while it is still hot. Add the Parmesan and chilli flakes, taste, and add more lemon juice if you like. Serve straight away.