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, grape seed* 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 fresh broccoli, trimmed into florets and rounds of stalk*
2 Tbsp. brown sugar
2 Tbsp. grape seed oil
Freshly ground black pepper

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

*Grape seed oil is used in place of vegetable or canola oil in SimplyCooking® recipes.