Roasted Broccoli With Olives

Ingredients

1. 6 cloves garlic, peeled and gently crushed
2. 1 teaspoon kosher salt, divided
3. 1/4 cup extra-virgin olive oil, plus more for drizzling
4. 2 1/4 - 2 1/2 pounds broccoli, washed, drained and patted dry
5. 1/2 cup mixed unpitted olives
6. Flaked sea salt
7. 1/2 lemon

Instructions

1. 1. Preheat oven to 425 degrees F. Line a 15x10x1 baking pan with a silicone baking mat or parchment; set aside. In a small bowl combine garlic and 1/2 tsp. of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil; set aside.
2. 2. Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp. kosher salt. Roast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to a serving dish.
3. 3. To serve, sprinkle with flaked sea salt; drizzle with additional olive oil. Squeeze lemon juice over.