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Prep time: 15 min
Cook time: 2 hours
Servings: 3
1 - 100 gram
Options & Variations:
You can serve this roasted broccoli with a side of tzatziki sauce, tahini. It's also great with a sprinkle of nutty dukkah!
The perfect side dish finished with lemon juice, red pepper flakes, and a sprinkle of feta cheese.
Ingredients
1-1/2 pounds broccoli trimmed and cut into florets
extra-virgin olive oil
kosher salt
1 tsp red aleppo pepper flakes
1 lemon zested and juiced
feta cheese, optional
Directions
Set an oven rack in the center and heat the oven to 500 degrees F.
Put a rimmed sheet pan in the heated oven to heat.
Trim the broccoli stems (remove the tough outer peel) and cut the broccoli into similar size florets.
In a mixing bowl, toss the broccoli with about 4 to 5 tablespoons of extra virgin olive oil and a good pinch of kosher salt.
Carefully take the sheet pan out of the oven. Using a pair of tongs, pick up the broccoli and quickly, and carefully, arrange the broccoli in one single layer on the pan (leave any excess oil in the bowl). Return the pan to the heated oven.
Roast for 10 minutes on one side until nicely charred. Take the pan out and turn the broccoli over on the other side and cook for another 5 minutes or so until charred.
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