Charred Broccoli Zesty Salad

# What you'll need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets

02 - 1 small red onion, thinly sliced (optional)

→ Dressing

03 - 3 tbsp extra-virgin olive oil

04 - 1 lemon, zested and juiced

05 - 1 clove garlic, finely minced

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

→ Garnish

08 - 1/3 cup shaved Parmesan cheese (about 1.4 oz)

09 - 2 tbsp toasted pine nuts or slivered almonds (optional)

10 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Preheat oven to 425°F or air fryer to 400°F.

02 - Toss broccoli florets with 2 tablespoons olive oil, half of the lemon zest, sea salt, and black pepper.

03 - Arrange broccoli in a single layer on a baking sheet or air fryer basket. Cook for 12 to 15 minutes, turning once until edges are charred and broccoli is tender.

04 - In the last 5 minutes of cooking, add sliced red onion to the tray or basket if using.

05 - Whisk remaining 1 tablespoon olive oil, minced garlic, lemon juice, and remaining lemon zest in a large bowl.

06 - Add hot roasted broccoli and onions (if included) to the bowl. Toss thoroughly to coat in dressing.

07 - Transfer to a serving platter. Garnish with shaved Parmesan, toasted nuts, and chopped parsley as desired. Serve warm or at room temperature.

# Expert Tips:

01 -

It's ready in under 30 minutes with barely any prep work, so it fits into a real weeknight.
The high heat transforms plain broccoli into something smoky and almost nutty that even skeptics will eat.
Works warm, cold, or room temperature, making it endlessly flexible for lunches and dinner tables.

02 -

Don't be afraid of the dark spots on the broccoli; that's where the flavor is hiding, and burnt edges taste better than pale centers.
Never add cold dressing to hot broccoli or you'll get a greasy coating instead of a silky emulsion that clings to every floret.

03 -