Roasting broccoli is probably my favorite method – it’s quick and easy to prepare. High heat roasting enhances the natural sweet and nutty flavor while creating a beautiful brown, caramelized exterior. People seem to either love or hate broccoli, which is a shame because few other vegetables are as naturally abundant in indole-3-carbinol, a powerful antioxidant. President George H.W. Bush apparently disliked it so much that he never, ever, wanted to see a sprig of broccoli on his plate. According to reports he proclaimed, “I'm President of the United States, and I'm not going to eat any more broccoli!'' It seems things have changed a bit at the White House, and broccoli is back on the menu. Last year at a Kids' State Dinner, President Obama told a kid reporter that broccoli is his favorite food. He may have been exaggerating a tad, but give this recipe a try, it might just change your mind about broccoli.
1 large head broccoli (about 1 ¾ pounds)
3 tablespoons extra virgin olive oil, plus more for drizzling
2 cloves garlic, minced or crushed
¼ teaspoon red pepper flakes (or more to taste)
½ teaspoon table salt
½ teaspoon sugar
¼ teaspoon black pepper
Lemon wedges for serving
1. Place large rimmed baking sheet on lowest level rack, and heat oven to 500 degrees.
2. Combine olive oil with garlic and red pepper flakes and set aside
2. Cut broccoli at juncture of florets and stems; discard stalk. Cut broccoli into 8 equal wedges, keeping core and florets intact. Place broccoli pieces in large bowl; drizzle with oil mixture and toss well until evenly coated. Sprinkle with salt, sugar, and pepper and toss to combine.
3. Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and quickly spread into even layer, keeping flat sides down (it should start to sizzle when it hits the pan). 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, drizzle with additional olive oil and serve immediately with lemon wedges.