Air Fryer Broccoli

• 1 1/2 lbbroccoli — about 2 crowns, cut into even 2-inch florets
• 1 1/2 tbspolive oil — extra-virgin
• 1/2 tspfine sea salt
• 1/4 tspblack pepper — freshly ground
• 2 clovesgarlic — thinly sliced, optional
• 1/2lemon — for squeezing at the end

Method

1. 01

   Cut the crowns into florets of roughly equal size — 2 inches is the sweet spot. Bigger pieces stay raw in the middle; smaller ones burn. Don't rinse them right before cooking, or dry them well if you do. Wet broccoli steams.

2. 02

   Toss the florets in a bowl with the olive oil, salt, and pepper until every floret has a thin sheen. Add the sliced garlic if you're using it.

3. 03

   Tip into the basket in a mostly-single layer — a little overlap is fine, a pile is not. Air fry at 390°F for 8–10 minutes, shaking the basket hard at the 5-minute mark.

4. 04

   Pull it when the floret tips are frizzled and browned and a knife slides into the stems. If you want more char, give it 2 more minutes — the line between charred and burnt is about 90 seconds, so stay close.

5. 05

   Squeeze the lemon over the hot broccoli in the basket, toss once, and serve immediately.