Tuesday, October 5, 2010
Following the success of Roasted Cauliflower last week, I decided to try my hand at roasted broccoli after picking some up at the farmer's market this past weekend. While roasted broccoli isn't quite as good as roasted cauliflower in my book, it was still a healthy and delicious accompaniment to RP's Pasta smoked mozzarella tortelloni. Roasting brings out a whole new dimension of flavor and is a much flavorful alternative to steaming or boiling, perfect for fall and winter.
serves 2 to 4
1 lb. fresh broccoli
1 T. extra virgin olive oil
1/4 t. kosher salt
1/4 t. turbinado sugar (use granulated if you don't have any)
1. Preheat oven to 500 degrees F and place a shallow baking pan inside. Cut the broccoli at the juncture of the stem and florets. Peel the stem and cut into approximately three-inch lengths and quarter each piece. Separate each floret and cut in half to create a flat edge. Place broccoli in a large bowl.
2. Toss broccoli with oil, salt, and sugar. Remove the baking pan from the oven and, working quickly, place the broccoli on the baking pan, cut side down. Return pan to oven and roasted for 9 to 12 minutes, depending on size of florets, until broccoli is lightly browned and cooked to desired degree of tenderness. Serve immediately.