Roasted broccoli with red pepper flakes and garlic

I love roasting of any kind. Roasting of vegetables and meat and less pots and pans to wash! That also means less time at the stovetop!

Serves 4 -6
Source: Good food to share by Sara Kate Gillingham-Ryan

1 1/2Ib (750g) brocooli heads, ends trimmed
1/4 cup (60ml) extra-virgin olive oil
3 tbsp fresh lemon juice plus more for serving
3 cloves garlic, minced
Pinch of red pepper flakes
sea salt

Preheat the oven to 400F (200C).

Cut the broccoli lengthwise into spears 4-6 inches long. Using a vegetable peeler or a sharp paring knife, peel off any dried or bruised skin from the stems.

Arrange the spears in a single layer in a roasting pan. Pour the olive oil over the spears, then sprinkle with the lemon juice, garlic, and red pepper flakes. Toss to coat thoroughly.

Roast, turning once about halfway through the cooking time, until the broccoli is tender and the tips and outer edges are crisp and browned, about 15 minutes. Serve right away with an extra squirt of lemon juice and a few pinches of sea salt.