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Roasted Broccoli with Optional Garlic

Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

 

1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra virgin olive oil
1/2 teaspoon table salt
1/2 teaspoon sugar

Ground black pepper

Lemon wedges for serving

Instructions

  1. 1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. 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. 2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. 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 with lemon wedges.

Recipe Testing

Flavor Boost for Broccoli

Tossing the broccoli with a little sugar before roasting helps it brown more evenly and taste even better.

CSA Snapshot

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