Roasted Broccoli

serves 4-6


2 pounds broccoli with stalks

3 Tablespoons extra-virgin olive oil

3 cloves garlic, finely minced

1/2 teaspoon kosher salt

1/2 teaspoon granulated sugar

Crushed red pepper flakes (optional)

Freshly grated Parmesan cheese (optional)

1 lemon, cut into wedges


Adjust the oven rack to the lowest position.  Place a large, rimmed baking sheet on the rack and preheat the oven to 500° F.


Cut the broccoli at the juncture of the florets and stalks.  Using a sharp paring knife, peel and pull the thick outer peel from the stalks.  Cut the stalks into 2 to 3-inch thick pieces.  Cut the crowns into four wedges if the stalks are 3 to 4 inches in diameter or six wedges if the stalks are 4 to 5 inches in diameter.  Place the broccoli in a large bowl.


In a small bowl, stir together the garlic and oil.  Drizzle the garlic oil over the broccoli and toss until evenly coated.  Sprinkle with the salt and sugar and toss to combine.


Working quickly and carefully, remove the hot baking sheet from the oven.  Transfer the broccoli to the baking sheet and spread into an even layer, placing flat sides of the broccoli down.  Cover the baking sheet with a sheet of heavy-duty aluminum foil, using oven mitts to crimp the foil around the rim to seal.  Return the baking sheet to the oven and roast for 5 minutes.  Remove the foil and continue to roast for another 6-8 minutes or until the stalks and florets are lightly browned.  Transfer to a platter, season with crushed red pepper and/or Parmesan if using, and serve with lemon wedges.  Enjoy!


Printed from thegalleygourmet.net