Garlic-Roasted Broccoli with Lemon and Chile

Steps

1. 1

   Heat the oven to 450°F with a rimmed sheet pan on the middle rack so the pan heats along with the oven.

2. 2

   Pat the broccoli dry if you washed it. Toss the florets and sliced stems with 2 tablespoons of the oil, the salt and a few grinds of pepper.

3. 3

   Carefully spread the broccoli on the hot pan in a single layer and roast until the undersides are deeply browned and the stems are just tender when pierced with a knife, about 15 minutes.

4. 4

   Meanwhile, warm the remaining 1 tablespoon oil with the garlic and red pepper flakes in a small skillet over medium-low heat until the garlic is pale golden and fragrant, about 3 minutes. Take it off the heat before it darkens or it will taste bitter.

5. 5

   Pour the garlic oil over the broccoli, finely grate the lemon zest over the top, squeeze in about 1 tablespoon of the juice and toss. Taste, adjust the salt and lemon and serve hot.