The other afternoon I roasted a big bunch of broccoli and we ate it with our fingers, straight from the oven and right off the sheet. Delicious!

To make this finger-licking-good broccoli you toss the stem segments and florets in garlic, olive oil, lemon zest, red chili flakes and salt, and roast in the oven until crispy and slightly charred.

Drizzle with freshly squeezed lemon juice right before serving as a side dish or afternoon snack for three to four people.

Oven roasted broccoli with garlic and lemon (original recipe here.)

2 bunches or 4 good-sized stems of washed broccoli

5 tablespoons olive oil

1/2 teaspoon salt

Finely grated zest of a lemon

A few pinches of pepper flakes (optional)

3 small garlic cloves, minced

Juice of a lemon, to finish

Note: Increase or decrease the amount of garlic, lemon zest, lemon juice salt and chili flakes to suit yourself.

Heat oven to 425°F (220°C). 

Wash broccoli.

Peel the tough outer skin of stems and chop into segments.

Slice the florets or use your hands to break them into smaller segments.

In a large bowl toss florets and stems with olive oil, garlic, pepper flakes, salt and lemon zest until evenly coated.

Spread broccoli in an even layer in a large pan or cookie sheet lined with parchment.  

Roast for 20 minutes then flip and move pieces around for even cooking. Under a watchful eye roast another 10 to 15 minutes or until broccoli is as crisp and charred as you like it.

Shower with fresh lemon juice and eat immediately.