Ingredients:

  • 1 lb (450 g) fresh broccoli, washed and trimmed
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 cloves garlic, minced (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Trim the stems and cut broccoli into bite-sized florets.
  2. Fill a pot with an inch of water, bring to a boil, and steam broccoli for 5-7 minutes until vibrant green and tender-crisp.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic, sauté for 30 seconds, then add broccoli. Cook for 5-7 minutes, tossing occasionally.
  4. Preheat the oven to 400°F (200°C). Toss broccoli in olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, turning halfway, until edges are crispy.
  5. Sprinkle with salt and pepper. Toss with lemon juice if desired.
  6. Plate the broccoli warm, garnished with additional lemon wedges.