1 large head broccoli (about 1 3/4 pounds), cut into florets with stalks attached
3 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
Ground black pepper
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500*F. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately.
This recipe is from the 2008 Cook’s Illustrated Annual. We were surprised at how salty the broccoli was and then I checked the recipe and realized I had initially written 1/2 tablespoon instead of 1/2 teaspoon! Oops. The pieces that weren’t too salty were great, though, and this was a very tasty way to prepare broccoli. I’ll be doing this again, the right way, in the future.
Shown here with Lemon Grilled Chicken that was actually grilled!