A Different Spin on Roasted Broccoli

I found this method of cooking roasted broccoli in Cooks Illustrated Magazine. If you have never read this magazine and love to cook, you really should! It isn't geared towards vegans, but more to the science of cooking. I would have never personally thought of this, but leave it to the professionals....it comes out perfectly!

Roasted Broccoli

1 large head of broccoli (about 1 ¾ lbs)
3 TBSP extra virgin olive oil
½ tsp sugar
½ tsp salt
Ground black pepper

Adjust the oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the broccoli at the juncture of florets and stems; remove the outer feel from the stalk. Cut the crown into long wedges about 3-4 inches in diameter. Place broccoli in large bowl and drizzle with oil; toss well. Sprinkle with salt, sugar, and pepper to taste; toss to combine.

Working quickly, remove the baking sheet from the oven. Carefully transfer broccoli to baking sheet and spread into an even layer, placing the flat sides down. Return the broccoli to the baking sheet to oven and roast until the stalks are well browned and tender, about 9-11 minutes. Serve immediately.