Roasted Broccoli

Sometimes we need a fresh take on an old standby.  Today I'm talking about broccoli.  There's raw broccoli and steamed broccoli, (over-steamed broccoli), and stir-fried broccoli.  If you're tired of these, try this:  Roasted Broccoli.  Florets and coins of stalk get a quick toss in brown sugar, grapeseed oil and pepper to then roast at a high temperature for 8 minutes.  The broccoli emerges bright green with tinged edges and is perfectly tender with a tasty zing.   

roasted broccoli

1 bunch or part of a bunch fresh broccoli, trimmed into florets and rounds of stalk*

1 - 2 Tbsp brown sugar

1 - 2 Tbsp grapeseed oil

Freshly ground black pepper

Place an empty jelly roll pan in the oven and preheat the oven to 450° F.  Trim the broccoli into florets.  Use the stalk too by cutting any rough edges off the stalk and slicing into 1/4" coins.  In a large bowl toss the broccoli with brown sugar, oil and plenty of freshly ground black pepper. Use equal portion of brown sugar and oil, 2 Tbsp each for a whole head and 1 Tbsp each for a portion of a head. Remove the pan from the oven and add the broccoli.  Roast for 8 minutes, or until the florets are tender.  Serve immediately.