Ingredient:
2 heads broccoli, separated into florets
2 tsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1 clove garlic, minced
1/2 tsp lemon juice
Method:
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
2 heads broccoli, separated into florets
2 tsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1 clove garlic, minced
1/2 tsp lemon juice
Method:
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
