This broccoli is hands down the only roasted broccoli recipe you will ever want to know about. it’s adapted from Adam Rapaport (BA magazine) and while his method and my method differ only slightly, the temperature & ingredients are pretty much the same. Please note, that if you can pick at a tray of roasted vegetables for hours, then you might want to use 2 heads of broccoli instead of 1, as 1 is never, ever enough. Isn’t that true though, for most things? Here’s how: preheat your oven to 425
cutting from the stem up, use every single part of the broccoli. tear apart, or cut apart and place in a large mixing bowl.
add lemon juice from 1 whole lemon
a few grinds of kosher or Himalayan salt
toss with your hands until evenly coated
place on a parchment lined cookie sheet and roast for 20 minutes
finish with more lemon if desired and more olive oil if desired.