Broccoli, like most brassicas or cabbages, lends themselves quite well to roasting. The natural sweetness gets caramelized and gives you a better flavor than by steaming or boiling alone. This dish is simple, using just oil, broccoli, and salt and pepper, to bring out the flavors in that broccoli. The oil almost fries it, helping to crisp it and add that char. The one extra secret is pre-heating the pan to allow the temperatures to be the same on both sides and get that char without tossing.
- The key to making roasted broccoli is ensuring the baking sheet is preheated from the very beginning of the cooking process.
- Heating is the key step in making this recipe because if not done correctly can create very mushy broccoli.
- The season for taste but other than that the seasoning is fairly simple and can be accomplished just by using salt and pepper.
“Setting the oven to such a high heat browns the broccoli and cooks it through quickly, allowing nutty and sweet flavors to develop, not stinky, sulfurous ones.”
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