Crispy Parmesan Lemon Roasted Broccoli

Steps

1. Heat the oven to 425°F (220°C) with a rack in the middle.
   425°F
2. Cut the broccoli into florets, then slice larger ones in half lengthwise so they have a flat side. Flat sides touching the pan

   brown (how to brown)

   Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid

   the best. Peel and

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   the stems into coins too.
3. Make sure the broccoli is dry, then toss on a sheet pan with the oil, salt, pepper, garlic powder and pepper flakes. Spread out with the cut sides down.
4. Roast (how to roast)

   Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid

   until the stems are tender and the edges are deeply browned and crispy.
   425°F⏱ Roast: 20 min
5. Right away, sprinkle with Parmesan and lemon zest, drizzle with lemon juice and toss. Serve warm.

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Tips

• Wet broccoli steams instead of roasting. Dry it well after washing.
• The dark, crispy bits are the best part. Don't pull it too soon.

Storage

Refrigerate up to 3 days. Reheat in a hot oven or skillet.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: lemons (December to April), broccoli (October to April).