Ingredients:

  • 1.5 pounds broccoli, cut into florets (about 680g)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • Optional: 1 clove garlic, minced (about 3g)
  • Optional: 1/4 teaspoon red pepper flakes (1.25g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash the broccoli florets thoroughly. Cut into even, bite-sized pieces to ensure even cooking. Dry the broccoli well; excess moisture will steam it instead of roasting.
  3. In a large bowl, toss the broccoli florets with olive oil, salt, pepper, minced garlic (if using), and red pepper flakes (if using). Ensure the broccoli is evenly coated.
  4. Spread the broccoli florets in a single layer on the baking sheet. Avoid overcrowding; this will also lead to steaming instead of roasting.
  5. Roast for 20-25 minutes, or until the broccoli is tender-crisp and lightly browned around the edges. Flip the broccoli halfway through cooking (around 10-12 minutes) for even browning. Watch carefully during the last few minutes to prevent burning.
  6. Remove from oven and serve immediately.