Charred Broccoli

also called charred broccoli · roasted broccoli · broccoli with lemon · blistered broccoli · broccoli spears · simple garlic broccoli

Also written for Air Fryer (2 to wash).

The table

Dry, hot, and not crowded. Wet broccoli steams, a cool pan stews, and a crowded pan does both.
1 1/2 lb(700 g; crowns and peeled stalks)broccolicut into spears with one flat face, air-dry 10 mintoss in oil and saltroast 500°F (260°C) 14 min, flat face downtoss off the sheet
2 Tbs(30 mL)olive oil
1 tspkosher salt
2 cloves(grated)garlicstir the lemon-garlic oil
1 tsplemon zest
1 Tbs(15 mL)lemon juice
1 Tbs(15 mL)extra-virgin olive oil
1/2 tspred chile flakes
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2cut into spears with one flat face, air-dry 10 min

3stir the lemon-garlic oil

4toss in oil and salt

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 24 min3 of 5 steps give no time
Needs you
none given
What you'll wash
Three things — the sheet pan, a bowl to toss the spears in, a bowl for the lemon-garlic oil

  1. cut into spears with one flat face, air-dry 10 min

    10 minwalk awayfrom the start

  2. stir the lemon-garlic oil

    not timedfrom the start

  3. toss in oil and salt

    not timed10 min in

  4. roast 500°F (260°C) 14 min, flat face down

    14 minwalk away10 min in

  5. toss off the sheet

    not timed24 min in

You'll need sheet pan

Goes with

See how it is written
>> title: Charred Broccoli
>> category: Vegetables & Sides
>> tags: broccoli, roast, sheet pan, lemon, side
>> counters: The Bowl Shop
>> aka: charred broccoli, roasted broccoli, broccoli with lemon, blistered broccoli, broccoli spears, simple garlic broccoli
>> pairs-with: lemon-rice, romesco
>> servings: 4
>> time: 40 min
>> washing-up: the sheet pan, a bowl to toss the spears in, a bowl for the lemon-garlic oil

>> step: Dry, hot, and not crowded. Wet broccoli steams, a cool pan stews, and a crowded pan does both.
Three things, and only three: dry, hot, and not crowded.

>> step: cut into spears with one flat face, air-dry 10 min
Cut @broccoli{1 1/2%lb}(700 g; crowns and peeled stalks) top to bottom into spears so each one keeps a flat cut face, then spread them on a towel and ~dry{10%min}.

>> step: toss in oil and salt
Toss @&(~1)dried broccoli{} with @olive oil{2%Tbs}(30 mL) and @kosher salt{1%tsp}, working the oil into the cut faces with your hands rather than pouring it over the top.

>> step: roast 500°F (260°C) 14 min, flat face down
Roast @&(~1)oiled broccoli{} flat face down on a #sheet pan{} at 500°F (260°C) ~roast{14%min}, with a finger's width of bare metal around every spear.

>> step: stir the lemon-garlic oil
Stir @garlic{2%cloves}(grated), @lemon zest{1%tsp}, @lemon juice{1%Tbs}(15 mL), @extra-virgin olive oil{1%Tbs}(15 mL) and @red chile flakes{1/2%tsp} in a bowl big enough to hold the broccoli.

>> step: toss off the sheet
Tip @&(~2)charred broccoli{} straight off the sheet into @&(~1)lemon-garlic oil{} and toss while it is hot enough to sizzle.