Basic Blasted Broccoli
Photo by Michael Piazza
Less a recipe and more a technique, blasting—high-heat roasting on a preheated pan—is an easy way to add some color, and therefore flavor, to broccoli. I used to roast at 400° but as I’ve gotten older and bolder the temperature has increased and the pan found its way into the oven as it preheats. Would the broccoli brown on a room-temperature pan? Yup, but preheating it gives the broccoli a head start, and creates such a satisfying sizzling sound when you pour the broccoli onto it.
If there’s a downside, you might characterize it as cookware cruelty. Unless you line your roasting tray with foil—and I suggest a heavy, rimmed 18- by 13-inch half sheet pan—which I prefer not to do, it will never again look like it did new, even with diligent scrubbing. I don’t mind a little patina on my cookware; it’s like stains on the pages of a cookbook. Designate one pan for the purpose, and blast away!
Assuming an 18- by 13-inch pan, about 1½ to 2 pounds of broccoli is the right amount. You could fit more, but the florets would be crowded, which can work against browning.
Serves 4
1 large head broccoli (about 1½ pounds), trimmed, stalks peeled and cut into thick batons, crowns peeled if desired and cut into roughly 2-inch florets, with as many flat sides as possible
neutral oil, like grapeseed or safflower, or olive oil
sea salt and freshly ground black pepper, to taste
With the rack in the middle position, set a large rimmed baking sheet on it and preheat oven to 500°F. Toss the broccoli and a good glug of oil (about 2 to 3 tablespoons) in a large bowl. Add salt and pepper to taste and toss again to distribute the seasonings.
Working carefully, remove the screaming hot baking sheet from the oven, arrange the broccoli on it flat sides down. Roast undisturbed until just tender and bright green, some floret tips are starting to brown and the bottom sides are deeply browned, about 9–11 minutes.
Taste a floret, adjust the seasoning with salt and pepper if necessary and serve hot, warm or at room temperature.
This recipe appeared in the Fall 2019 issue as part of a larger story, Unabashed Broccoli Boosterism.
