• 2 bags organic broccoli florets
• 4+ tablespoons extra virgin olive oil
• 1/3 – 1/2 teaspoon Himalayan pink salt
• 1/4 t. fresh ground pepper
• 2 garlic cloves, crushed
• 1 large or 2 small lemons, juiced

Preparation:

1. Preheat oven to 425°
2. Cut down any over-sized florets so the pieces are evenly sized and place in a large bowl.
3. In a small bowl with a small whisk, combine the lemon juice, olive oil, crushed garlic, salt and pepper. Drizzle over broccoli and toss to coat evenly.
4. Spread broccoli in a single layer onto a large baking sheet. Roast in preheated 425°oven for 20 minutes. With a spatula or tongs, turn over the broccoli pieces.
5. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty, charred and as crisp as you like it.