Roasted Broccoli
- 1 large head broccoli (about 1-3/4 lbs.)
- 3 tbsp. extra-virgin olive oil
- 1/2 tsp. table salt
- 1/2 tsp. sugar
- Ground black pepper
- (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 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).
broccoli, extravirgin olive oil, salt, sugar, ground black pepper, lemon wedges
Taken from www.epicurious.com/recipes/member/views/roasted-broccoli-52927691 (may not work)