Weekend Recipe: Roasted Broccoli with Garlic

Want a side dish that goes with just about everything? How about some roasted broccoli, as created by America's Test Kitchen? If you don't want the garlic, just omit it from the recipe!

Photo courtesy America's Test KitchenRoasted Broccoli with Garlic
Serves 4

1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra virgin olive oil
1/2 teaspoon table salt
1/2 teaspoon sugar
Ground black pepper
1 tablespoon minced garlic
Lemon wedges for serving

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and minced garlic and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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