- Small head of broccoli (about 300-400g), cut into florets, stems peeled and sliced or diced
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, sliced
- Salt & Freshly ground black pepper
Preheat the oven to 220C/Gas 8.
Toss the broccoli florets with the olive oil, garlic, salt and pepper in a bowl. Spread them out on a baking sheet and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
Adapted from Food Network