Roasted Broccoli Wedges
High-heat roasting for charred crowns and tender, sweet stalks
Why This Recipe Works
The secret to exceptional roasted broccoli is a screaming-hot oven and a preheated baking sheet, which creates immediate caramelization on contact. Cutting the broccoli into large wedges ensures the stalks become tender without the tops burning before they are done.
Instructions
Adjust the oven rack to the lowest position and place a rimmed baking sheet on it. Heat the oven to 500°F — a preheated sheet is vital for getting the broccoli to brown rather than steam.
Cut the broccoli crowns into 4 to 6 wedges depending on their size. Trim the tough outer peel from the stalks with a vegetable peeler, then cut them into 1/2-inch-thick planks about 3 inches long.
Toss the broccoli wedges and stalks in a large bowl with the oil, sugar, salt, and pepper until evenly coated.
Carefully lay the broccoli in a single layer with the flat sides down on the hot baking sheet. Work quickly to keep the oven temperature from dropping.
Roast until the stalks are tender and deeply browned and the florets are charred at the edges, about 9 to 11 minutes.
Transfer the broccoli to a platter and serve immediately while still hot, with lemon wedges on the side.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best eaten immediately, but can be refrigerated for up to 3 days and reheated in a hot oven to restore crispness.
