Chili-Lime Roasted Broccoli

Ingredients

  • 2 pounds broccoli, cut into florets (about 2 large heads)
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoons garlic powder
  • 1 teaspoons salt
  • 1/2 teaspoons black pepper
  • 1 lime, zested and cut into wedges
  • 1/4 cups crumbled cotija or feta (optional)
  • 2 tablespoons chopped cilantro (optional)

Directons

  1. Preheat the oven: Place one rack in the upper third and one in the lower third of the oven, then preheat to 425°F (220°C). Let it heat fully, since a hot oven is what gives you charred edges instead of steamed broccoli.
  2. Prep the broccoli: Cut 2 pounds broccoli, cut into florets (about 2 large heads) into florets about 1.5 inches wide, slicing larger ones in half lengthwise so each has a flat side. Peel and slice the stems into coins if you like; they roast well too. Pat everything completely dry.
  3. Season: In a large bowl, toss the broccoli with 3 tablespoons olive oil, 1 teaspoons chili powder, 0.5 teaspoons ground cumin, 0.5 teaspoons garlic powder, 0.8 teaspoons salt, and 0.3 teaspoons black pepper until every piece is evenly coated.
  4. Spread on pans: Divide the broccoli between two rimmed baking sheets in a single layer, flat sides down, with space between pieces. Crowding a single pan traps steam, especially in a conventional oven without a fan.
  5. Roast, first half: Roast without stirring until the undersides are well browned.
  6. Flip and swap pans: Flip the florets with a spatula, then swap the pans between the upper and lower racks so both cook evenly. Roast until the edges are crisp and charred and the stems are tender when pierced with a fork.
  7. Finish with lime: Transfer to a serving platter. Sprinkle with the zest from 1 lime, zested and cut into wedges and squeeze a couple of the wedges over the top. Scatter 0.3 cups crumbled cotija or feta (optional) and 2 tablespoons chopped cilantro (optional) over it if using, and serve with the remaining lime wedges.