- 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, sliced
- Kosher salt and freshly ground pepper
- Toss the broccoli florets with the olive oil, garlic, salt and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
- Serve warm.
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