Roasted Broccoli
To get roasted broccoli with crisp, charred edges and a tender stalk, you must roast it at a high temperature on a preheated baking sheet, ensuring the pieces have enough space so they steam rather than boil.
Bone-dry florets are the secret to color.
Wash the broccoli well in advance and pat it thoroughly dry with a clean kitchen towel. Any residual moisture will create steam, preventing the browning you want.
- Large rimmed baking sheet
- Chef's knife
- Large mixing bowl
What goes in.
- 1.5 lbbroccoli crowns, cut into uniform florets
- 3 tbspextra virgin olive oil
- 1 tspkosher salt
- 1/2 tspblack pepper, freshly cracked
- 1lemon, zested and halved
Thermal shock
Place your empty baking sheet in the oven while it preheats to 425°F. When you spread the oiled broccoli onto the screaming-hot metal, it begins searing immediately upon contact.
The method.
Preheat and prepare
Set your oven to 425°F. Place the empty baking sheet on the center rack while the oven heats.
Dress the broccoli
In a large bowl, toss the dry florets with olive oil, salt, and pepper until every crevice is coated.
Roast
Carefully pull the hot sheet from the oven and spread the broccoli in a single layer. Do not crowd the pan. Return to the oven and roast for 15 to 18 minutes.
Finish
Remove when the stalks are tender and the tips are dark brown and crispy. Squeeze half a lemon over the hot florets and scatter the zest on top.
Other turns to take.
Garlic-forward
Toss in two cloves of thinly sliced garlic during the last 5 minutes of roasting.
Spiced
Add a half-teaspoon of crushed red pepper flakes to the oil before tossing.
When it doesn't go to plan.
Cut the stalks into smaller, matchstick-sized pieces so they finish cooking at the same time as the florets.
If you have extra-large crowns, slice the florets in half vertically so they have a flat side to rest against the hot pan.
Do not use parchment paper; direct contact with the metal promotes better browning.
The ones that keep coming up.
Why is my broccoli mushy?
You likely crowded the pan or added too much oil. The florets need air circulation to crisp up.
Can I use frozen broccoli?
It is not recommended. The water content in frozen florets is too high and will result in a limp texture.