I make this broccoli at least once a week, and it's never enough. With the addition of two ingredients, the humble cruciferous veggie is elevated to a salty, crispy and entirely craveable form. I eat it straight off the pan before dinner—and if there are leftovers, I eat those straight off the pan, too. The secret is high heat and plenty of soy sauce. Once it caramelizes, it doesn't taste soy sauce-y anymore; it just adds the perfect amount of salt and umami flavor to the broccoli. This preparation is great as a side dish, plays well in all sorts of grain bowls and adds a pleasant depth of flavor to a big salad.
INGREDIENTS
2 large heads of broccoli
1/3 cup olive oil
1/3 cup low-sodium soy sauce
directionS
Preheat the oven to 425°.
Trim off the very end of the broccoli stems, then slice the stems into thin rounds. Cut the rest of the broccoli into florets.
Spread evenly on a sheet pan (I usually line mine in tin foil for easier cleanup) and toss thoroughly with the oil and soy sauce. Don't be to precious with the measurements here. The key is that you want every piece well coated, with a little extra liquid still on the pan.
Bake for 30 minutes, stirring well half-way through for maximum caramelization.
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