After four and a half days with the flu I am finally able to get out of bed today. My body screams for fresh greens so I’m giving it this recipe!
- 1 large head broccoli (about 1 3/4 pounds)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon table salt
- 1/2 teaspoon sugar
- pepper to taste
For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.
Adjust oven rack to lowest position, preheat oven to 500°. 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. 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.
Place broccoli on 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.