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Recipe Friday: THE Best Roasted Broccoli.

Posted on: March 25, 2011

I know, I know. I posted a roasted broccoli recipe a few months back, but I tried a new method as suggested by the folks at America’s Test Kitchen, and this one is superior. It’s a lot simpler and uses fewer ingredients, and is healthier. If you want to load it down with gooey butter and cheese in the end, you can, but you don’t have to.

This has been one of my favorite means of new recipe acquisition these days: watch recording of ATK, where they cook the recipe stepwise, and frantically copy the recipe down. Rewind if I didn’t get all of the previous step. Repeat until I get the full recipe. Sometimes, they’ll add a seasoning without giving an exact amount (horrors!) but I can eyeball it well enough. It’s an adventure, eh? 🙂

Simpler Roasted Broccoli
adapted from America’s Test Kitchen

~2 lbs broccoli crowns (try to find those with thicker branches)
**I recommend only this amount one batch at a time–cooks in a single
layer
3 tbsp olive oil
1 tsp sea salt
1/2-1 tsp fresh ground black pepper
1/2 tsp granulated sugar

1. Preheat oven to 500 degrees. Place a cookie/baking sheet on the bottom rack, so that it also preheats.

2. Trim the broccoli: cut the woody end off (about 1/2 inch) and, with a paring knife, peel some of the thicker woody areas off of the stem (below the first branch point). Chop inch-tall and half-inch-wide pieces of stem and place them into a large mixing bowl. When trimming the florets, leave them relatively large–the biggest ones, you may have to slice in half, but leave everything else whole. The key is to try to get all the florets fairly uniform size, or the small ones may burn. Place all chopped broccoli into the same mixing bowl.

3. Add the olive oil, and stir to coat the broccoli. Add the salt and the pepper (if you want it spicier, add all of the pepper), and add the sugar and stir to coat (since there’s not much natural sugar in broccoli, this helps it roast/caramelize).

4. When the oven is preheated, using kitchen tongs, place the broccoli in a single layer on the preheated cookie sheet. WARNING!! The cookie sheet is HOT! Do NOT touch it! Bake the broccoli at 500 degrees for 8-10 minutes. **I suggest starting with 8 minutes, then checking it, and err on the side of light brown on the top. When it looks light on top, trust me, it might be dark underneath. Check the smaller ones, first.

5. When it’s your desired doneness (erring on the lighter side–unless you like charcoal!!!), remove the pan, and either eat from the pan (nope! I’ve never done this, nuh-uh) or, using the tongs, place the broccoli on a more dignified appropriate platter.

Eat as is, or enjoy with a sauce! I think it’s great straight-up.

Have a great weekend! 🙂

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1 Response to "Recipe Friday: THE Best Roasted Broccoli."

[…] literally did a google search for “best roasted broccoli ever”.  I used this recipe, but tweaked a couple […]

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