I’ve always loved eating broccoli. Whether soggy, tender crisp, or raw, broccoli was a staple in our home growing up and I could never get enough. I wish the same were true for my kids. They will eat broccoli but they don’t love it. They didn’t, that is, until they discovered roasted broccoli.
Although roasting vegetables in the oven is not new, this method of roasting broccoli is new to me. When my sister first called me with excitement and enthusiasm over a new way of roasting broccoli, she had my full attention. She had just finished roasting broccoli from the America’s Test Kitchen cookbook where the recipe calls for preheating a baking sheet in a high temperature oven, scattering the broccoli florets on the baking sheet and allowing a little bit of added sugar to help caramelize the broccoli’s natural sugar. Yes indeed, it was truly revolutionary to me.
I tried it for myself and the broccoli was amazing. It was unlike any other other way I have ever had broccoli before. And the kids loved it, too! So if you’re looking for a new way of making this classic vegetable side dish, I invite you to try this recipe. I’m convinced that if my kids love it then yours will too.
Recipe: Roasted Broccoli
A revolutionary way to enjoy broccoli.
- 1 large head broccoli
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- optional: 1 tablespoon minced garlic
- Lower the oven rack to the lowest level possible. Place a rimmed baking sheet on the rack and preheat the oven to 500 degrees F.
- Cut the crowns from the broccoli. Remove the outer peel from the stalk and cut it into 1/2-inch pieces measuring 2-3 inches in length.
Toss the broccoli in a large bowl with the oil, salt, sugar, and garlic.
- When the oven is heated, remove the baking sheet from the oven quickly. Carefully transfer the broccoli from the bowl to the baking sheet in a single layer. Return the baking sheet to the oven and roast the broccolli for 10-12 minutes until the florets are lightly browned. Serve immediately.