Crispy Roasted Broccoli

I may have a problem. I LOVE broccoli. Like, a lot.

I have probably 7 different techniques in my arsenal for preparing broccoli, one of them being the way that a certain Casual Dining Chain Restaurant uses to make their broccoli!  I'm also known to tuck broccoli into frozen meals or box meals (Shocked? Yeah it happens... I get lazy.)

I have to say though, I probably scrolled past this technique about 25 times on Pinterest.

Something about the picture being used, or disbelief that preheating a sheet pan was all it took to really make that crispy roasted edge while not completely overcooking the vegetable!

Then, I gave in, when I opened the picture on Pinterest (in a new tab, when I Pinterest I don't mess around!) and saw the source link was pointing towards the good people at Cooks Illustrated I immediately went forward to the recipe! The amazing Cooks Illustrated Roasted Broccoli!

Cooks Illustrated and America's Test Kitchen have a whole staff of people who will test and test a recipe to find the best, most fool-proof way to cook!

The only problem with this recipe and my world is that my oven is a P.O.S. Really. The original recipe says to put your oven to 500° F. My oven can make it to about 450 and then can maintain about 400. :(

I just roast the broccoli a wee bit longer... but that only makes it a wee more crispy! Not a problem for me!


I am including this in my new series for more basic recipes. Maybe that's a bad way to describe it.

This series is going to be called Cooking School and it will be a way to show more essential cooking skills like how to roast vegetables, the basics of how to prepare proteins.

 
SO! Saying that, is there anything that you're afraid to do? Cook a steak on the grill? Bake a chicken breast? Make potato gnocchi? I'll figure it out so you don't have to.

Make as much or as little as you need. As long as your pan is large enough and you don't pack it full it should be fine!

Oven Roasted Broccoli
Slightly Adapted from Cooks Illustrated 

• 1 large head broccoli (about 1 3/4 pounds)
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon table salt 
• Ground black pepper
• Red pepper flakes (optional) 
• Lemon wedges (optional)

 Adjust your oven rack to the lowest rack setting, place a large rimmed baking sheet on rack (to preheat), and heat oven to 500° (or as high as it will go).  
While the oven is preheating, trim the broccoli. Use a vegetable peeler and peel the tougher, outer peel off the broccoli. It will get tough in the oven.  Cut broccoli where the stalk meets the flourets. Cut the head in half, then cut into wedges (either 4 or 6 depending on the size.) 
Put the pieces into a large bowl and drizzle with olive oil and toss well until evenly coated. Season with salt, pepper and red pepper flake if using. Toss to combine.
When the oven is preheated, get your bowl of broccoli  and work quickly and get your broccoli on your pan. Just pull the pan a little out of the oven and just dump the broccoli onto it. Then give it a little shake.
Roast the broccoli for 9-11 minutes or until tender and browned on the bottom. Transfer to a bowl or plate and serve immediately.