This is about the only way I do broccoli now. It’s fast, the broccoli still tastes like broccoli and it has a satisfying crunchiness. The leaves may get crispy, almost-burnt–delicious!

1 1/2 lbs broccoli, cut into long spears, with leaves
2 T high-heat oil, such as sunflower, grapeseed, or pure olive oil, plus extra if needed
1 T minced garlic
1 t finely chopped fresh ginger, optional
1/2 t salt
1/2 t crushed red pepper
lemon wedges, for serving

1. Preheat the oven to 425°F. Put a rack in the upper third of the oven.

2. In a large bowl, toss the broccoli with the olive oil, garlic, ginger if using, salt, and crushed red pepper. If all the broccoli spears are not well coated with oil, add another tablespoon of oil. Spread the broccoli on a rimmed baking sheet and roast in the upper third of the oven for about 20 to 25 minutes, stirring occasionally, until crisp-tender and browned in spots. Serve, squeezing lemon wedges over the broccoli.