Ingredients:

  • 2 large heads of Broccoli (approx. 680g)
  • 4 cloves fresh garlic, thinly sliced
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1/2 tsp (1g) red pepper flakes (optional)

Instructions:

  1. Preheat your oven to 400°F (204°C). Wash the broccoli thoroughly and dry obsessively using a salad spinner or kitchen towels to ensure a crisp texture.
  2. Cut the broccoli into uniform florets with 1 inch of stem attached. Slice larger florets in half to create a flat surface for maximum pan contact.
  3. Thinly slice the garlic cloves. Do not mince, as slices resist burning at high heat better than minced garlic.
  4. In a large mixing bowl, toss the broccoli florets and garlic slices with olive oil, salt, pepper, and optional red pepper flakes until every crevice is evenly coated.
  5. Spread the broccoli in a single layer on a large rimmed baking sheet. Ensure florets are not touching to prevent steaming.
  6. Roast on the center rack for 20 minutes, or until the edges are mahogany-colored and the stems are tender-crisp.
  7. Flip the pieces halfway through the cooking time using tongs.
  8. Nestle the garlic slices underneath the broccoli florets where possible. Note: This protects them from direct heat so they don't burn.