- 2 bunches broccoli (about 2 pounds), cut into florets (about 12 cups)
- 6 red chilies (such as serrano)
- 1/3 cup olive oil
- kosher salt
- 3 scallions, chopped
- 4 anchovies (optional), finely chopped
- 2 tablespoons fresh lemon juice
- Heat oven to 450° F. Toss the broccoli, chilies, oil, and ¾ teaspoon salt on 2 rimmed baking sheets. Roast, tossing once, until tender, 14 to 16 min. Toss with the scallions, anchovies (if desired), and lemon juice. Serve warm.