Steaming vegetables is quick and easy, but the flavor isn’t much to write home about, is it?
Did you known almost any vegetable can be roasted in the oven to enhance sweetness and overall flavor? It’s true! And it’s surprisingly effective with broccoli and Brussels sprouts, too.
Try this recipe from America’s Test Kitchen to see for yourself.
1¾ pounds broccoli (one large bunch with multiple heads)
3 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon sugar
Fresh ground pepper, to taste
Lemon wedges (optional)
Place a rimmed heavy-duty baking sheet in the oven and heat the oven to 500 degrees.
Cut broccoli into bite-size pieces. Florets should be cut in half to maximize the flat surface area of each piece. This will allow for more browning and caramelization. Peel the thick stalks with a vegetable peeler and cut them into bite-size pieces, too. (This is extra trouble, but is worth it.)
Put broccoli in large bowl and drizzle with oil and toss well until evenly coated.
Sprinkle with salt, sugar and pepper, and toss to combine.
Remove sheet from oven and quickly (and carefully) transfer broccoli to the baking sheet.
Spread the pieces out into even layer, placing flat sides of broccoli pieces down.
Return sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
Transfer to platter and serve immediately with lemon wedges.