1/4teaspoongranulated sugaroptional; helps with caramelization
1teaspoonlemon zestfrom about 1 medium lemon
1tablespoonfreshly squeezed lemon juiceabout 1/2 medium lemon
2tablespoonsfreshly grated Parmesan cheese
Pinchred pepper flakes
Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
Preheat your air fryer to 400 degrees F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.
TO STORE. Refrigerate the broccoli for up to 5 days.
TO REHEAT. Rewarm the broccoli in the air fryer or a regular oven at 350 degrees F.
TO COOK FROZEN BROCCOLI IN THE AIR FRYER: Add the frozen broccoli florets to the air fryer and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove them to the bowl, then toss with the oil and seasonings. Return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.