This is a great and easy side dish for mid-week or for Shabbos night. It is surprising how the high temperature roasting makes the broccoli so delicious and the little punch of pepper gives it just the perfect amount of spice.
1-¼ pounds broccoli heads, cut into florets (about 8 cups)
3 ½ tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper
Preheat oven to 450 degrees. Toss broccoli and 3 tablespoons oil in large bowl. Sprinkle with kosher salt and pepper. Transfer to large rimmed baking sheet. Roast 15 minutes. Stir remaining ½ tablespoon oil, garlic and red pepper in small bowl. Drizzle garlic mixture over broccoli and toss to coat. Roast until broccoli is beginning to brown, about 8 minutes more. Season with salt and serve.