WHY THIS RECIPE WORKS Oven roasting is a great way to deepen the flavor of vegetables, but broccoli can be tricky to roast given its awkward shape; dense, woody stalks; and shrubby florets. We wanted a roasted broccoli recipe that would give us evenly cooked broccoli—both stalks and florets and add concentrated flavor and dappled browning. The way we prepared the broccoli was the key. We sliced the crown in half and then cut each half into uniform wedges. We cut the stalks into rectangular pieces slightly smaller than the more delicate wedges. This promoted even cooking and great browning by maximizing contact with the hot baking sheet. Preheating the baking sheet on the lowest rack of the oven gave us even better browning. Tossing a scant ½ teaspoon of sugar over the broccoli along with salt, pepper, and a splash of olive oil gave us crisp tipped florets and blistered and browned stalks that were sweet and full flavored.
Serves 6
TOTAL TIME: 30 minutes
INGREDIENTS
- 1¾ pounds broccoli
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon sugar
- ½ teaspoon salt
- Pinch pepper
- Lemon wedges
INSTRUCTIONS
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
- Cut broccoli horizontally at juncture of crowns and stalks. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Trim tough outer peel from stalks, then cut into ½-inch-thick planks 2 to 3 inches long.
- Toss broccoli with oil, sugar, salt, and pepper in bowl.
- Working quickly, lay broccoli in single layer, flat sides down, on hot sheet.
- Roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
- Transfer to serving platter and serve with lemon wedges.
VARIATIONS
- ROASTED BROCCOLI WITH GARLIC:
Stir 1 tablespoon minced garlic into oil before tossing it with raw broccoli. Roasted Broccoli with Shallots and Fennel Seeds While broccoli roasts, heat 1 tablespoon extra-virgin olive oil in 8-inch skillet over medium heat until shimmering. Add 3 thinly sliced shallots and cook until softened and lightly browned, 5 to 6 minutes. Stir in 1 teaspoon cracked fennel seeds and cook until shallots are golden brown, 1 to 2 minutes; remove from heat. Toss roasted broccoli with shallot mixture before serving.
