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; the tray should be hot when you add the broccoli.

2. 2

   Prepare the broccoli

   Cut the broccoli into evenly sized florets, slice the peeled stalk thinly and pat everything dry, about 5 minutes, until no surface moisture remains.

3. 3

   Season

   Toss the broccoli with the olive oil, salt and pepper for 1 minute, until evenly coated.

4. 4

   Roast

   Roast at 220°C (200°C fan) for 12 minutes, turning once halfway, until the edges are browned and the stems are just tender when pierced.

5. 5

   Add garlic

   Scatter the garlic over the broccoli and roast at 220°C (200°C fan) for 30 to 60 seconds, until fragrant and just starting to turn pale gold; watch closely.

6. 6

   Finish and serve

   Toss with the Parmesan, lemon zest and lemon juice for 1 minute off the heat, until the cheese clings to the hot broccoli; serve straight away.

Tips

• Cut the florets to a similar size so they roast evenly.
• Spread the broccoli out on the tray, leaving space between pieces.
• Check the garlic after 30 seconds, as it can brown quickly.

Swaps

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

Storing

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