Ingredients

• 2 broccoli stalks (approximately 1.5 pounds)
• 3 Tablespoons olive oil, separated
• 3 garlic cloves, peeled and thinly sliced
• ½ teaspoon sea salt
• Black pepper, freshly ground
• Zest from one lemon
• Freshly squeezed lemon juice (about 1 Tablespoon)
• Red pepper flakes (one pinch, or to taste)

Directions

1. Preheat the oven to 425⁰F.

2. Remove the broccoli florets from the thick stems. Peel or cut away the outer skin of the stems and cut into matchstick pieces (1 inch long by ¼ inch thick). Cut the florets into 1 inch pieces. Toss broccoli stems and florets in 2 Tablespoons olive oil, add salt and pepper, and toss again. Place on a rimmed baking sheet in a single layer. 

3. Roast in preheated oven for 10 minutes. Take out and add sliced garlic and red pepper flakes. Roast for another 7-10 minutes or until some broccoli tips are browned.

4. Remove the broccoli from the oven and toss with 1 tablespoon olive oil, the lemon zest and lemon juice. Taste for salt and pepper and add more if desired. Serve hot.