Crispy garlic & chilli roasted broccoli

Broccoli loves high heat. The tiny trees of the florets act like little brushes that catch the hot air, turning incredibly crunchy, while the lemon juice at the end cuts through the oil and wakes all the flavours up.
Serve this simple side dish alongside fish or chicken, or stir into grains. If you aren't a fan of boiled broccoli, this is a great way to enjoy this versatile veg.

Ingredients

• 1 head of broccoli (approx. 300g–400g).
• 2 tbsp olive oil
• 3 cloves garlic (finely sliced)
• 1/2 tsp dried chilli flakes
• A good pinch of sea salt
• To finish: a squeeze of fresh lemon juice and a handful of grated hard Italian cheese (optional).

Pro-Tip: Don't throw away the stem! Peel the tough outer skin off the stalk, slice the tender inside into coins, and roast them right along with the florets.

Method

1. Preheat your oven to 200°C (fan oven). Cut the broccoli into bite-sized florets.
2. On a large baking tray, toss the broccoli with the olive oil and sea salt until everything is glossy and well-coated. Spread them out into a single layer so they aren't crowded. Put the tray into the oven for 10–12 minutes.
3. Take the tray out, scatter the sliced garlic and chilli flakes over the broccoli, and give it a quick toss. (We add the garlic later so it doesn't burn during the initial high-heat blast).
4. Roast for another 5 minutes until the edges of the florets are beautifully charred and dark brown, and the garlic is golden.
5. Serve: Transfer to a dish, hit it with a squeeze of fresh lemon juice, and shower it with grated cheese if you like.