Roast Broccoli

This got made during a "Superfood Friday", where I replaced the comfort food with superfoods. It was one of the most popular dishes, and is also a handy trick to have when cooking brocc.

2-3 heads worth of broccoli florets, about 2 pounds.

3 tbsp oil

1 tsp salt

1 tsp sugar

Preheat the oven to 450. Put the rack to the lowest position. Put two baking sheets inside the oven on the rack and let the sheets get rocket hot.

Split the larger florets along the stem so each floret gives you a flat side and a puffy side. The flat side maximizes pan contact, which promotes browning. This browning pulls out and accentuates the brocc's natural sugars, maing it taste even more vegetal than it already does, and produces a lot of new flavor besides. Don't bother doing this with the smaller florets, they'll just burn if you halve them.

Toss the halved florets with the oil, salt, and sugar. Let stand 10 minutes. Pull the hot baking sheets from the oven. Working quickly, place the cut florets flat side down on the hot sheets. Start by placing the largest pieces around the rim first, then as the pieces get smaller spiral inward, until you dump the little pile of tiny uncut florets in the center.

Put the sheet into the oven and bake 10-15 minutes, until the bottom of the largest pieces is dark brown.

Immediately scoop hot florets off baking sheet into serving bown. Sprinkle some chopped walnuts and 1 tsp lemon. The lemon and walnuts are optional, the stuff is really good straight up.

This method works well also with cauliflower.