A balance of charred, crunchy bits and crisp-tender stems is the goal here, and we achieve that by tossing the florets with a substantial glug of oil and roasting at high heat. This technique yields evenly-crisped broccoli that can be dressed up in various ways. A few tips for the best broccoli: The stems are just as flavourful as the fresh broccoli florets, so only discard the dried-out ends.
Some thicker stalks can be fibrous—use a Y-peeler or paring knife to remove the outer layer and reveal the tender core, which you can chop into bite-size pieces. To help with browning, make sure your broccoli is dry before you start cooking, and arrange the pieces in a single layer with no parchment paper.
Finally, don’t overcrowd the sheet pan. Broccoli needs breathing room and high heat; arranging in an even layer allows steam to escape, guaranteeing those crispy edges. You can serve this simple, healthy side dish as is—or pair it with a zippy tahini sauce, pile it on toast with garlicky ricotta and hot honey, or top it with items from your pantry: a sprinkle of garlic powder and a squeeze of lemon juice; a drizzle of balsamic and extra-virgin olive oil; and/or a shower of Parmesan cheese would all be welcome here.
Once you get the hang of the cooking method, you can change the star ingredient to make roasted cauliflower, brussels sprouts, sweet potatoes, or any number of other roasted veggies in your favorite way.
INGREDIENTS
2 large heads of broccoli, cut into large florets with some stalk attached
5 Tbsp. olive oil
Kosher salt, freshly ground black pepper
RECIPE PREPARATION
Preheat oven to 450°. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.
Recipe by Rick Martinez
This article originally appeared on Bon Appetit
