ROASTED BROCCOLI
4 servings
Broccoli develops a rich, concentrated flavor and crisp, lacy edges when roasted.
Preheat the oven to 425°F. Have ready:
- 1 large head broccoli or 1 to 1½ pounds purple sprouting broccoli, broccoli rabe, or other small variety
Leave tender, small broccolis whole; trim and peel any tough or woody stems. For large broccoli, peel the stem. Cut the head into wedges or separate the broccoli stem from the florets and cut the florets and stem into bite-sized pieces. Toss the broccoli in a large bowl with:
- 2 tablespoons olive or vegetable oil
- ½ teaspoon salt
- (¼ to ½ teaspoon red pepper flakes, to taste)
Spread the broccoli out on a rimmed baking sheet in a single layer. Roast, stirring halfway through cooking, until the broccoli is tender and charred in spots, 15 to 20 minutes. Remove from the oven and sprinkle with:
- Lemon juice
- (¼ cup grated Parmesan)
Or, use any of the suggestions for Steamed Broccoli.