Roasted Broccoli with Garlic and Lemon

I love roasted broccoli. Roasted anything for that matter. I’m willing to try just about any vegetable if it’s roasted and has those yummy caramelized spots on it.

I tweaked this recipe from a cookbook at my mom’s house, and I learned a few tricks that really improved the roasted broccoli I had been making.

1. Sugar. I don’t know why sugar makes a difference, but sprinkling a little on before you roast it brings out a better flavor.
2. Bottom rack. I’d always roasted all my veggies on the top rack in my oven, but I guess it makes sense to move broccoli down. When I made it before, the ends of the florets had a tendency to get overdone before the rest was cooked through. Moving it to the bottom of the oven solved the problem.
3. Preheated pan in a scorching hot oven. This is also something I’d never done. Both preheating the pan and roasting broccoli at 500 degrees. I was afraid it would spontaneously combust. Luckily it didn’t. I think the type of pan makes a difference, too. I don’t think I’d use a dark nonstick pan for this or else you’ll have some burnage. I used my nice cookie sheet instead (light silver-colored, not nonstick).

I’ll definitely be making this again. I made it with some Chicken Adobo I tried out, but I think it’ll go well with anything.

Roasted Broccoli with Garlic and Lemon
adapted from The Best of America’s Test Kitchen 2009

1 large head of broccoli (about 1 3/4 lbs)
1/4 c olive oil
1/2 tsp sugar
3/4 tsp salt
pepper to taste

Drizzle:
2 T olive oil
4 garlic cloves, sliced thinly
a couple pinches of crushed red pepper flakes
pinch of dried oregano
1 T fresh lemon juice

Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack. Cut the broccoli into somewhat similar-sized florets. Place in a large bowl and toss with olive oil, sugar, salt and pepper.

Working quickly, remove baking sheet from the oven and spread broccoli into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the broccoli is cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.

While the broccoli is roasting, prepare the drizzle. Heat olive oil, garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Remove skillet; stir in oregano and lemon juice. Toss roasted broccoli with garlic mixture and serve immediately with lemon wedges.

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30 Minutes and Under, Gluten-Free, Side Dishes, Vegetarian

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