Charred broccoli with lemon zest and crispy parmesan

• 600 g broccolicut into medium florets, stems peeled and sliced into coins
• 2 tbs extra virgin olive oil
• 3 garlic clovesthinly sliced
• ½ tsp kosher salt
• ¼ tsp black pepperfreshly cracked
• ¼ tsp red pepper flakes
• 1 lemon
• 30 g parmesan cheesefinely grated

1. 1

   Position a rack in the upper third of the oven and preheat to 230°C (450°F). Place the sheet pan on the rack while the oven heats — a screaming-hot pan is the secret to crispy edges.

   Tip: Preheating the pan gives the broccoli an immediate sizzle when it hits the surface, kickstarting the char.

2. 2

   In a large mixing bowl, toss the broccoli florets and stem coins with the olive oil, sliced garlic, salt, black pepper, and red pepper flakes until everything is evenly coated.

3. 3

   Carefully pull out the hot sheet pan and spread the broccoli in a single layer, cut sides down wherever possible. Don't crowd — leave a little space between pieces so they roast rather than steam.

   Tip: If your florets are piled on top of each other, use two sheet pans. Crowding is the enemy of char.

4. 4

   Roast for 10-12 minutes without touching. You want the undersides deeply golden to nearly blackened and the floret tips dark and crispy. The garlic slices should be toasty and fragrant.

   Tip: Check at 10 minutes. The broccoli should look more charred than you think is right — that's where the magic flavor lives. If the tips are still pale green, give it another 2-3 minutes.

5. 5

   While the broccoli roasts, zest the lemon with a microplane — you want about 1 teaspoon of fine zest. Then cut the lemon in half for juicing.

6. 6

   Pull the pan from the oven and immediately squeeze the juice of half the lemon over the broccoli (about 1 tablespoon). The sizzle and steam help the lemon flavor penetrate. Scatter the parmesan and lemon zest over the top and let it sit for 30 seconds so the cheese softens and clings to the hot florets.

   Tip: Save the other lemon half — taste a piece first. If you want more brightness, squeeze more on. The lemon should lift the dish, not drown it.

7. 7

   Transfer to a serving plate or eat straight off the pan. The broccoli is best right now while the edges are still crackling and the parmesan is melty.

   Tip: Leftovers keep in the fridge for 2 days. Reheat in a hot skillet (not the microwave) to revive some crispness.

• sheet pan (half-sheet (18x13 inch))
• cutting board
• chef's knife
• microplane zester
• mixing bowl (large)

Per serving

Nutritional values are estimates only.