Ingredients
- 1 large head broccoli (about 13/4 pounds)
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Pepper
- Lemon wedges, for serving
Directions
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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.
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Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the broccoli at the juncture of the florets and stems; remove the outer peel from the stalk. Cut the stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut the crowns into 4 wedges if 3 to 4 inches in diameter, or 6 wedges if 4 to 5 inches in diameter. Place the broccoli in a large bowl; drizzle with the oil and toss well until evenly coated. Sprinkle with the salt, sugar, and pepper to taste and toss to combine.
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Working quickly, remove the baking sheet from the oven. Carefully transfer the broccoli to the baking sheet and spread it in an even layer, placing it flat sides down. Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Transfer to a serving dish and serve immediately with lemon wedges.
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Note: For another variation, saute 2 large, chopped shallots until golden brown, about 5 minutes. Add 1 teaspoon fennel seeds, roughly chopped, and cook 1 to 2 minutes longer. Remove from heat and toss the roasted broccoli with shallots; then sprinkle with 1/2 cup shaved Parmesan.