Roasted Garlic-Lemon Broccoli

I've never roasted broccoli in a skillet before and, after feasting on this batch, I'm wondering "WHY NOT??" It's basically the same process as a sheet pan, but the seasoned pan adds great flavor. And, I brought that pretty skillet right to the table - nothing extra to clean.

This is such an embarrassingly simple recipe. There are 2 steps - blanching and roasting - and both are quick and easy. Once the broccoli is blanched, it gets a quick toss in melted butter and then roasts with garlic and lemon. The garlic gets toasty and the caramelized lemon adds a wonderful tartness that compliments the sweet butter. Just don't tell anyone how easy it was. You slaved...

Roasted Garlic-Lemon Broccoli

4 cups broccoli florets
2 tablespoons butter
2 cloves garlic, minced
1 lemon, cut crosswise into 1/4-inch thick rounds
Salt and freshly ground black pepper

Preheat the oven to 400 degrees.
Bring a large pot of water to a boil. Add the broccoli to the boiling water and blanch for 1 minute. Drain.
Place the butter in an ovenproof skillet (I prefer cast iron - especially a pan you've used for eons, so it's well-seasoned). Place the skillet in the oven for about 2 minutes, until the butter melts. Remove the pan from the oven and add the garlic and broccoli to the butter. Toss to coat. Arrange the lemon slices in the pan and season everything with salt and pepper.
Roast for 5 to 8 more minutes, until the broccoli just starts to turn golden brown and the lemons are charred.
Serve hot.

Serves 4