Be careful when making this recipe: it calls for high heat and a hot pan. But it’s totally worth it! The broccoli gets browned and delicious, and everybody loves it. Even the haters.
- Cutting board
- Sharp knife (adult needed)
- Vegetable peeler
- Measuring spoons
- Large rimmed baking sheet
- Pot holder
- Heatproof spatula
- 1 large head broccoli
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt
- lemon wedges, for serving
- Adjust an oven rack to the lowest position. Put the baking sheet on the rack. Turn the oven on and set the heat to 500 degrees.
- Peel the broccoli stalks as best you can. The thick peel will keep the broccoli from becoming fully tender, so you want to remove as much as you can.
- Cut the stalk off of the broccoli, and slice it into long, 1⁄2-inch thick pieces. Cut the rest of the broccoli into long, fairly narrow florets (“florets” are the branched clusters at the top of the broccoli) then put it all in a bowl, drizzle it with the oil, and toss well until evenly coated. Sprinkle with the salt, and toss to combine.
- Once the oven temperature has reached 500 degrees, working quickly and carefully, use the pot holder to remove the baking sheet from the oven. Transfer the broccoli to the baking sheet and use the spatula to spread it in an even layer.
- Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Serve immediately with the lemon wedges.