Broccoli florets get tossed with olive oil, thin slices of garlic, turmeric, and ginger, then roasted until the edges turn deeply golden and crisp while the stems stay fork-tender. A finishing hit of fresh lemon juice and torn basil brightens the whole platter right before serving, giving it that fresh, herby lift. It's an easy sheet-pan side that comes together with pantry spices and produce, no fuss required. This one's a solid pick for a vegan spread, whether you're serving it alongside grains, a big salad, or just eating it straight off the pan.
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Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a large mixing bowl, toss the broccoli florets with the olive oil, sliced garlic, turmeric, ginger, and salt until every floret is evenly coated.
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