Ingredients:
2 heads broccoli, stems only, peeled, trimmed, and cut into 2 x ½ x ½–inch sticks
2 cloves of green garlic, smashed and peeled
1 teaspoon sea salt
Freshly ground black pepper to taste
¼ cup fresh lemon juice
¼ cup olive oil
Directions:
1. Place rack on the lowest level of the oven. Preheat oven to 500 degrees F.
2. Arrange broccoli stems in a roasting pan; it is fine if they are close together.
3. In a mortar and pestle, or on a cutting board, using the back of a heavy knife, smash the garlic with the salt to make a smooth paste. Put the lemon juice in a small bowl and whisk in the garlic paste and olive oil until smooth. Pour mixture evenly over the broccoli. Turn broccoli until all sides are coated.
4. Roast for 7 minutes. Turn. Roast for another 8 minutes. The broccoli is done when the stalks are easily pierced with the tip of a sharp knife. Thinner pieces will cook more rapidly; remove them and roast the remaining pieces for 5-10 minutes more.
5. The broccoli may be served warm from the oven, or made ahead and served at room temperature.
Makes 2 cups