Roasted Broccoli

Step 1

Arrange a rack in the middle of the oven. Place a rimmed baking sheet on the rack and heat the oven to 425°F.

Step 2

Cut the stalks off 1 pound broccoli. Trim off the dried ends, then peel the stalks until you reach the smooth inner flesh. Halve the stems lengthwise, then cut crosswise on a slight diagonal into 3/4-inch pieces. Cut the florets into 1- to 1 1/2-inch pieces. (If using broccoli crowns, cut into 1 to 1 1/2-inch pieces.)

Step 3

Place the florets and stems (about 6 cups) in a large bowl. Drizzle with 2 tablespoons canola or olive oil, season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine.

Step 4

Line the hot baking sheet with a piece of parchment paper if desired. Add the broccoli, spread into a single layer, and arrange cut-side down. Return the baking sheet to the oven and roast until the broccoli is crisp-tender and browned, 12 to 15 minutes.