broccoli1 3/4 lbs
approximately 1 large head
 olive oil3 tbsp
 salt 1/2 tsp
 sugar 1/2 tsp
 black pepper
 lemon4 wedges
for serving


large rimmed baking sheet
large bowl
serrated vegetable peeler
Move the oven rack to the lowest position, set the baking sheet on the rack, then preheat the oven to 500°F.
For the broccoli, separate the crown from the stalk, then remove the tough outer peel on the stalk with the vegetable peeler. Cut the stalk into 2- to 3-inch pieces, then split each of those pieces into 1/2-inch pieces.
Depending on the size of the crown, cut it into 4-6 wedges.
In a large bowl, toss the broccoli with the olive oil.
Then add the salt, sugar, and pepper and toss again.
Transfer the broccoli onto the hot baking sheet and spread it out into a single, even layer. The broccoli will sizzle on contact. Roast for 9 to 11 minutes until the stalks and florets are browned.
Transfer the broccoli to a serving dish and serve with the lemon wedges to squeeze tableside.

We've all heard that broccoli is good for you. Here's an article that explains why.


January-February 2008 issue of Cook's Illustrated