Published January 1, 2008. From Cook's Illustrated.
We wanted a recipe to add concentrated flavor and dappled browning to broccoli and were able to get one by cutting the broccoli to maximize contact with the baking sheet. Slicing the crown in half and cutting each half into uniform wedges while cutting the stalks into rectangular pieces slightly smaller than the more delicate wedges promoted even cooking and browning, making for a perfect roasted broccoli recipe.
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked.
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