Veggie power!

Trying to get kids to eat broccoli has long been a parenting cliché. But not anymore.

Today’s foodie parents don’t boil or steam veggies into oblivion. They know the power of roasting veggies quickly at high temperatures to bring out their sweetness.

Not in the Candied Broccoli Club yet? Try this recipe.

If you’re already a veggie-roasting pro (and have adventurous young eaters), try the variations, all perfected in America’s Test Kitchen.

Roasted Broccoli

Ingredients

1¾ pounds broccoli (one large bunch with multiple heads)

3 tablespoons extra-virgin olive oil

½ teaspoon salt 

½ teaspoon sugar

Freshly ground pepper, to taste

Lemon wedges (optional)

Directions

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.

Variations

Garlic

Stir 3 minced garlic cloves into oil before drizzling it over prepared broccoli in Step 1.

Shallots, Fennel Seeds and Parmesan

While broccoli roasts, heat 1 tablespoon extra-virgin olive oil in 8-inch skillet over medium heat until shimmering.

Add 3 thinly sliced shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes.

Add 1 teaspoon coarsely chopped fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer.

Off heat, toss roasted broccoli with shallots, sprinkle with shaved Parmesan cheese and serve immediately.

Olives, Garlic, Oregano and Lemon

Omit pepper when seasoning broccoli in Step 1.

While broccoli roasts, heat 2 tablespoons extra-virgin olive oil, 5 thinly sliced garlic cloves, and 1/2 teaspoon red pepper flakes in 8-inch skillet over medium-low heat.

Cook, stirring frequently, until garlic is soft and beginning to turn light golden brown, 5 to 7 minutes.

Remove from heat and stir in 2 tablespoons finely chopped pitted black olives, 1 teaspoon minced fresh oregano and 2 teaspoons lemon juice.

Toss roasted broccoli with olive mixture and serve immediately.


Source: Adapted from America’s Test Kitchen 100 Recipes: The Absolute Best Ways to Make the True Essentials