This is Jeremy's favorite way to do broccoli. It's adapted from a Cook's Illustrated recipe, which called for sugar and salt - we like our version better.
1 or 2 large heads broccoli, chopped into large-bite-sized wedges (you want as much surface are as possible touching the pan). Peel the stems and cut them into coins as well.
1/4 cup olive oil
2 Tbsp maple syrup
2 Tbsp soy sauce
Put the oven rack at the lowest position and pre-heat to 450. Place a large rimmed baking sheet on the rack. (NOT GLASS.)
Toss the broccoli with the rest of the ingredients until well coated.
Remove the baking sheet from the oven and, fast as you can, spread the broccoli evenly onto the pan.
Roast until the stalks are tender and the florets just starting to crisp.
Serve with a squeeze of lemon, and enjoy!
1/4 cup olive oil
2 Tbsp maple syrup
2 Tbsp soy sauce
Put the oven rack at the lowest position and pre-heat to 450. Place a large rimmed baking sheet on the rack. (NOT GLASS.)
Toss the broccoli with the rest of the ingredients until well coated.
Remove the baking sheet from the oven and, fast as you can, spread the broccoli evenly onto the pan.
Roast until the stalks are tender and the florets just starting to crisp.
Serve with a squeeze of lemon, and enjoy!
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