Roasted Broccoli and Garlic

My New Favorite Way to Cook Broccoli

I love broccoli and have been eating for years. I usually just steam it and dress it with a little olive oil and sometimes vinegar. On occasion I have roasted it, but with mixed results. I finally found the perfect way to get tender broccoli with a great caramelized flavor.

In the past, when roasting broccoli, I would just put it on a baking sheet with oil and roast away. I would get tough stalks and burned florets. The trick is to cover the broccoli with foil for the first 10 minutes or so of cooking in order to ensure a tender stalk. You still get the caramelization without burning the florets. It is so good, you can't help but eat your vegetables.

Roasted Broccoli and Garlic

1 large bunch broccoli 2 tablespoons extra virgin olive oil 1/4 teaspoon sugar (optional)
1/4 teaspoon sea salt Ground black pepper
8 cloves garlic, unpeeled

Adjust oven rack to lowest position and heat oven to 475 degrees. Cut broccoli florets away from stems. Peel stalk and cut into 1/2-inch-thick pieces on the bias. Cut crowns into 8 wedges.

Place broccoli and garlic on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper and sugar if using; gently toss to evenly distribute oil and seasonings. Spread into even layer, placing flat sides down.

Cover baking sheet tightly with foil and cook for 10-15 minutes or until bottoms of broccoli pieces are golden and stems are fork tender. Remove sheet from oven, remove foil, and using spatula, carefully flip wedges. Return sheet to oven and continue to roast until broccoli is golden all over, 5-7 minutes longer. Transfer to serving dish, remove skins from garlic and serve immediately.