Roasted Broccoli
serves 2-4
High heat gives surprisingly complex flavor to this easy, minimal broccoli dish. Keep an eye on it though as it cooks. There's a fine line between browned and burned. We like for the broccoli to really darken and crisp on the outside, but you could pull it out well before it browns -- it'll still be tender.
1 1/2 pounds broccoli, cut into florets
1 tablespoon olive oil
kosher salt and freshly ground black pepper
prep: 10 minutes
total: 35 minutes
peeler
roasting pan
tongs
1. Preheat the oven to 500F and put the rack in the middle position. Cut the broccoli into large florets. Cut off and discard the tough bottom part of the broccoli's main stem. Peel the remaining stems and slice them crosswise into thick coins.
2. Spread the broccoli onto a roasting pan and toss it with the olive oil. Season it generously with salt and freshly ground black pepper.
3. Put the broccoli in the oven and roast it, turning the pieces once or twice, until they're tender and brown in spots, 20-25 minutes.
2. Spread the broccoli onto a roasting pan and toss it with the olive oil. Season it generously with salt and freshly ground black pepper.
3. Put the broccoli in the oven and roast it, turning the pieces once or twice, until they're tender and brown in spots, 20-25 minutes.
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