Step by step

Method

5 steps

1. 1

   Cut 1 large head of broccoli (about 1–1¼ lb) into even florets. Toss with 2 tablespoons olive oil, kosher salt, and black pepper until every piece looks lightly coated.

2. 2

   Preheat the air fryer to 375°F. Spread the florets in a single layer — batch if they're piled up, or the stems stay raw while the tops steam.

3. 3

   Air fry 8–12 minutes, shaking halfway, until the edges are browned and the stems are tender-crisp when you poke them. Crowded baskets need the longer end.

4. 4

   Meanwhile, melt 1–2 tablespoons butter in a small pan over medium heat. Stir in 1–2 minced garlic cloves and ½–1 teaspoon lemon zest for 30–60 seconds until fragrant, then pull off the heat and stir in 1–2 tablespoons fresh lemon juice.

5. 5

   Toss the hot broccoli with the lemon-garlic butter. Scatter 2 tablespoons toasted pine nuts on top if you have them, and serve right away. You want charred-tender roasted broccoli with bright lemon-garlic butter — not limp khaki florets or bitter burnt tips.