Recipe courtesy of Williams-Sonoma, “Essentials of Roasting”, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
Roasting brings out the best in broccoli. The tips of the flowers char lightly while the stems stay nicely crisp. And best of all, roasting turns this strong-flavored vegetable into a mild, sweetly flavored flower stalk. The secret is high heat. For a particularly attractive presentation, serve the broccoli atop strips of roasted red bell pepper.
Variation:
To prepare broccoli with garlic oil, omit the peanut and sesame oils, sesame seeds, soy sauce and rice vinegar. In a small bowl, stir together 3 tablespoons olive oil and the garlic. Arrange the broccoli on the baking sheet. Season with salt and pepper and brush with the garlic oil. Roast for about 15 minutes. Drizzle 2 teaspoons fresh lemon juice over the broccoli and serve.