Charred Broccoli with capers + Lemon

• 1lb (455g) broccoli, tough stems discarded, cut into large florets

• 3 Tbsp Olive oil

• 1/2 tsp kosher salt

• 1 garlic clove, minced

• 2 Tbsp drained brined capers

• 2 Tbsp fresh lemon juice

Preheat your oven to 425ºF (220ºC). At the same time, place a sheet pan in the oven to heat.

Meanwhile, put the broccoli into a large bowl, drizzle with 2 Tbsp of the olive oil, and sprinkle with the salt. Toss everything well to combine.

Once the oven comes to temperature, place the broccoli on the hot sheet pan in an even layer. Reserve the bowl. Roast the broccoli, stirring it now and then, until softened, browned, and crisp on the edges, about 30 minutes.

While the broccoli roasts, put the remaining 1 Tbsp olive oil, the garlic, capers, and lemon juice into the reserved bowl and stir well to combine.

Transfer the charred broccoli to the bowl and toss to coat evenly with the caper mixture. Serve warm or at room temperature.

Recipe shared with permission from Julia Turshen. Now and Again has been a staple in out kitchen for quite some time. I love how it is organized by seasons and shares ideas of what to do with your left overs! Please support Julie + your local bookshop by ordering yourself a copy!