Roasted Broccoli

1 large head of broccoli (about 1 lb)
3 tablespoons extra-virgin olive oil
1/4 - 1/2 teaspoon salt
1/4 to 1/2 teaspoon sugar
Ground black pepper

Cover a large rimmed baking sheet with aluminum foil. Adjust oven rack to lowest position, place baking sheet on rack, and heat oven to 500 degrees.

Cut broccoli at juncture of florets and stems. Cut stalk into 2-to 3-inch lengths and each length into 1/2 inch-thick pieces. Cut crowns into wedges.

Place broccoli in a large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with equal amounts of salt and sugar to taste. Add pepper to taste. Toss to combine.

Working quickly, removing baking shet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately.

Courtesy of Cook’s Illustrated