If ever there was a broccoli hater, it was I. No offense to my mom, but she makes some terrible broccoli. Growing up, my mom would boil the broccoli until it was mushy and then cover it in lemon juice. Sounds gross, right? And that explains why I have always been an avid broccoli avoider…. until one day I decided to take a chance on this recipe from Cook’s Illustrated. For dinner one night, I served steak, mashed potatoes, and a side of this broccoli. This broccoli was so good that my both hubby and I pushed the so-precious-you-only-get-them-on-special-occasion steak and potatoes off our plates and ate just the broccoli. I know you think I’m kidding. I’m not. In fact, after making this recipe to go with our dinner tonight, I ate some, and then ha some more, and then nibbled a bit more, and before I knew it, I had consumed a half pound of broccoli. It’s like candy, and I just couldn’t help myself, especially knowing that instead of indulging in the gooey chocolate covered caramel apple that was sitting next to me, I was making a nutritious choice. And thus begins what Brant and I have begun to call the “broccoli overdose.” I suppose there are worse ways to OD.

roasted broccoli

1 head broccoli (about 1 3/4 pounds)
3 tbsp olive oil
1/2 tsp salt
3/4 tsp sugar

Place a cooking tray in the oven and preheat you oven to 500 degrees.

While oven is preheating, cut broccoli into bite sized florets. Add olive oil and mix well.

Sprinkle salt and sugar evenly and mix thoroughly to combine.

Working quickly, remove tray from the oven, add broccoli, shake it a bit to spread the broccoli out so that it’s in a single layer, and return it to the oven.

Cook 9-11 minutes, or until broccoli is browned where it touches the pan. Serve immediately!