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Roasted Broccoli

September 21, 2011

It may not look like much, but this is the best-tasting broccoli–just try it!

broccoli

½ large bunch broccoli (about 1 pound)

2 Tbsp olive oil

¼ tsp sugar

¼ tsp salt

¼ tsp pepper

lemon wedges, for serving

Adjust oven rack to lowest position and preheat a foil-lined pan at 500 degrees F. Cut the broccoli at the juncture of the florets and stalk, and remove the outer peel from the stalk. Cut the stalk into ½-inch-thick pieces. Cut the crown into 4 wedges if 3 to 4 inches in diameter, or 6 wedges if 4 to 5 inches in diameter. Toss the broccoli pieces with the rest of the ingredients in a bowl.

Carefully place the broccoli pieces, flat-side down on the hot baking sheet and roast until the stem pieces are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Serve with the lemon wedges.

Recipe from America’s Test Kitchen Cooking for Two: 2010.

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From → Vegetables

4 Comments
  1. Delicious – and bet this would be good with cauliflower too!

Trackbacks & Pingbacks

  1. John’s Lemon and Parmesan Roasted Broccoli | the Art of Delicious

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