1bunch broccoli about 1 ½ pounds, cut into florets, stems peeled and sliced or diced
2tablespoonsextra-virgin olive oil
Kosher salt
Instructions
Preheat oven to 425°F.
Toss the broccoli florets with the olive oil and salt on a baking sheet.
For crispier broccoli, keep in single layer while roasting. Shake the tray to crisp each side midway through cooking, roast until the edges are crispy and the stems are crisp tender (about 20 minutes).