Monday, December 10, 2012

roasted broccoli

This broccoli deserved a better photograph.  This is seriously the best broccoli I have ever eaten.  My friend Kiana shared it at our last gourmet club.  It's one of those recipes that you ought to go out of your way to get a head of broccoli so you can try it tonight with whatever you've got planned.  She said to make this broccoli you have to sacrifice one of your baking sheets because you end up warping your pans.  She has a pan reserved for this recipe.

roasted broccoli (my friend Kiana)
1 large bunch broccoli (trim away the outer peel from the stalks otherwise they will turn tough when cooked)
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
ground black pepper to taste
lemon wedges for serving

Adjust oven rack to the lowest position, place a large rimmed baking sheet on rack and heat 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 four to six wedges, depending on size.  Place the broccoli in a large bowl; drizzle with the oil and toss well until evenly coated.  Season with the salt, sugar and pepper to taste and toss to combine.
Carefully remove the baking sheet from the oven.  Working quickly, transfer the broccoli to the baking sheet and spread into an even layer, placing the flat sides down.  Return 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 dish and serve with lemon wedges.


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