You want the pan hot enough to cook the inside and caramelize the outside without burning the vegetable.
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As a foodie, my love for broccoli has spanned my entire life.
I distinctly remember this tree-like veggie being one of the only green foods I liked as a kid.
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Id eat it simply steamed.
Now, as a Registered Dietitian, my adoration for this cruciferous veggie is just as strong.
(Read: not mushy!)
I was surprised to find that they all recommended the same level of heat!
Anything lower wont achieve the same deep flavor, Clarke adds.
At that temperature, the process doesnt take too long.
Depending on the size of your florets, it will take between 20 and 30 minutes.
First, uniformity is key when chopping the broccoli into florets.
Clarke opts for hefty florets.
The larger the pieces of broccoli you cut, the more surface area you have for caramelization.
Gallagher cuts her florets in halves or quarters to further enhance caramelization.
confirm to place these flat sides down on your baking sheet, she advises.
This maximizes the surface area that comes in contact with the hot pan, resulting in beautifully browned edges.
In this same vein, Marris finds that usingaluminum foilto line your baking sheet is key for crispy broccoli.
More reflective than a sheet pan, the foil encourages better browning.
Bonilla flips her florets halfway through even caramelization.
Dont roast your broccoli without some fat.
These cooks agree that a good dousing of oil is crucial.
ensure the florets are well-coated with olive oil to keep this from happening, notes Clarke.
These yield a sweet, appealing flavor, and eating them helps reduce waste.
Just dont overcrowd the tray, so your broccoli roasts instead of steaming.
Season the broccoli to perfection beforehand.
Bonilla loves to add garlic powder, smoked paprika, and pepper along with salt.
Marris has an ingenious trick for boosting the dishs tangy flavor.
I like to add lemon wedges to my baking sheet when I roast the broccoli.
I thought I was a first-class broccoli roaster already.
