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Tuesday, May 7, 2013

Roasted Broccoli

My family loves broccoli, but I don't like it steamed. This recipe was a revelation--the broccoli turns out sweet and crispy. We probably eat this once a week in the winter, when we don't have zucchini coming out our ears, and as a result I just toss the broccoli in olive oil and equal parts salt and sugar before roasting. But here's the original, official recipe. 


Roasted Broccoli with Optional Garlic

Source: Cook's Illustrated

Serves 4

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 T extra virgin olive oil
1/2 teas table salt
1/2 teas sugar
Ground black pepper
Lemon wedges for serving (optional)

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.

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.

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