Every ingredient here is naturally at home in this style of eating: broccoli florets roasted hot and fast until the edges char and caramelize, tossed in good olive oil with garlic powder, salt, and a hit of red pepper flakes for warmth. Finishing with nutritional yeast and a bright squeeze of lemon juice adds a savory, tangy lift without weighing the dish down. The high-heat roasting technique is what makes this work — a preheated sheet pan gives you deeply browned, almost blistered florets with tender stems underneath, all in about twenty minutes. It's simple, plant-forward, and built entirely around olive oil and vegetables, which makes it a natural fit for a Mediterranean way of eating. Serve it straight off the platter as a side, or pile it onto grain bowls for an easy, wholesome addition to the table.
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Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large sheet pan in the oven while it preheats.
In a large mixing bowl, toss the broccoli florets with the olive oil, garlic powder, salt, black pepper, and red pepper flakes, if using, until every floret is evenly coated.
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