Garlic Parmesan Roasted Broccoli

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan) and warm a large rimmed tray for 5 minutes, until the tray feels hot.

2. 2

   Prepare the broccoli

   Cut the broccoli into florets about 4 cm wide, slice the peeled stalk thinly and pat everything dry.

3. 3

   Season

   Toss the broccoli with the olive oil, salt and pepper until evenly coated.

4. 4

   Roast

   Spread the broccoli over the hot tray and roast at 220°C (200°C fan) for 12 to 15 minutes, turning halfway, until browned at the edges and just tender when pierced.

5. 5

   Add the garlic

   Toss the garlic through the broccoli, then roast at 220°C (200°C fan) for 1 to 2 minutes, until fragrant but not browned.

6. 6

   Finish and serve

   Toss the hot broccoli with the Parmesan, lemon zest and lemon juice until the cheese clings to the florets, then serve.

Tips

• Keep the florets close to 4 cm so they cook at the same pace.
• Leave a little room between the pieces on the tray; use two trays if needed.
• Check the garlic after 1 minute, as it can brown quickly.

Swaps

• Try another hard, finely grated cheese in place of Parmesan.
• Use lime zest and juice instead of lemon.
• Use another neutral cooking oil instead of olive oil.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a tray in a hot oven until warmed through.