Charred Broccoli with Garlic, Chili and Lemon

Name: Charred Broccoli with Garlic, Chili and Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 700 g (1½ lb) broccoli, 2 heads; florets cut long with a piece of stem, stalks peeled and sliced; 4 tbsp olive oil; 5 g (¾ tsp) fine sea salt; 3 cloves garlic, thinly sliced; ½ tsp chili flakes; 1 lemon, zest and juice; 20 g (¼ cup grated) Parmesan, optional, finely grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet)

High-heat roasted broccoli with crisp, nutty edges

Serves: 4
Hands-on: 10 min
Total: 30 min
Level: Easy

Broccoli roasted at high heat on a preheated pan comes out sweet and tender with crisp, almost charred florets — nothing like the boiled kind. Garlic and chili go in for the last few minutes, and lemon and Parmesan finish it.

Ingredients

700 gbroccoli (1½ lb)2 heads; florets cut long with a piece of stem, stalks peeled and sliced
4 tbspolive oil
5 gfine sea salt (¾ tsp)
3 clovesgarlicthinly sliced
½ tspchili flakes
1lemonzest and juice
20 gParmesan (¼ cup grated)optional, finely grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet)

Diet: Vegetarian, Gluten-free
Allergens: milk

Method

Put a sheet pan on the middle shelf and heat the oven to 240°C (465°F).
Toss the broccoli with 3 tbsp oil and the salt. Cut the florets so each has a flat side.
Carefully spread the broccoli on the hot pan, flat sides down. Roast until deeply browned underneath and tender-crisp, 12–15 minutes. 13 min
Toss the garlic and chili with the remaining 1 tbsp oil, scatter over the broccoli and roast 3–4 minutes more, until the garlic is golden. 4 min
Transfer to a platter, toss with lemon zest and a squeeze of juice, and finish with Parmesan.

Why it works

A preheated pan sears the cut faces immediately, kicking off browning before the broccoli has time to steam in its own moisture. High heat caramelizes its sugars and crisps the thin floret tips. Garlic burns quickly, so it goes in only at the end.

Common mistakes

Wet broccoli: dry it after washing or it steams.
Garlic in from the start: it turns bitter and black.
Too low an oven: you get soft, olive-green broccoli without the char.

Variations

Asian-style: Skip the lemon and Parmesan; toss with 1 tbsp soy sauce, 1 tsp sesame oil and sesame seeds.
With anchovy: Mash 3 anchovies into the garlic oil.