Roasted Broccoli with Garlic, Parmesan, and Lemon Juice

1. Prep

Preheat your oven to 400°F (200°C). Wash the broccoli head and cut it into bite-sized florets, ensuring each piece has a flat side for better browning. Peel the garlic clove and set aside for microplaning later. Line a baking sheet with aluminum foil for easy cleanup.

2. Dress

In a large bowl, toss the broccoli florets with olive oil, ensuring each floret is well coated. This helps to crisp the broccoli and enhances its natural flavor.

3. Roast

Spread the oiled broccoli in a single layer on the prepared baking sheet, flat sides down when possible. Place the baking sheet in the preheated oven and roast for about 20 minutes. Halfway through roasting, stir the florets to ensure even cooking and browning. The broccoli is done when it's tender and the edges are crisp and golden brown, which adds a delightful textural contrast.

4. Finishing Touches

Once the broccoli is roasted, immediately microplane the garlic clove over the hot florets. The heat will mellow the raw garlic's sharpness and infuse the broccoli with its aroma. Microplane the Parmesan cheese evenly over the broccoli for a savory depth of flavor. The cheese will slightly melt upon contact with the warm broccoli. Squeeze the fresh lemon juice over the broccoli to brighten the dish and add a zesty finish. The acid cuts through the richness and balances the overall taste.