- Hot & Bold
- Sides
- Vegan
- Prep 10 min
- Cook 20 min
- Serves 4
High heat is the secret: the florets char at the tips and stay tender in the middle. A squeeze of lemon at the end makes everything else on the plate taste brighter.
Ingredients
- 2 large heads of broccoli, cut in medium florets
- 4 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1/2 tsp chilli flakes
- 1 lemon, zest and juice
- Salt and black pepper
- 2 tbsp toasted pine nuts or almonds (optional)
Method
- Heat the oven to 220°C and put a large baking tray inside to get hot.
- Toss the broccoli with the oil, salt and pepper in a big bowl.
- Spread the florets on the hot tray in one layer, so they are not crowded.
- Roast for 12 minutes, then add the garlic and chilli flakes and toss.
- Roast for 5 to 8 minutes more, until the tips are charred and the stalks are tender.
- Transfer to a plate, add the lemon zest and juice, and scatter over the nuts if using. Serve hot.
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