SERVES 4
1½ pounds broccoli, cut into 3- to 4-inch-long florets, each
floret cut lengthwise in half
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon fresh lemon juice
1 recipe Garlic-Anchovy Bread Crumbs (recipe follows;
optional)
Adjust an oven rack to the lower-middle position, place a
heavy rimmed baking sheet on the rack, and preheat the
oven to 500°F. Toss the broccoli with the oil in a large
bowl. Season generously with salt and pepper.
- Carefully remove the baking sheet from the oven, using
oven mitts or a folded dish towel. Transfer the broccoli
florets to the pan, shaking it so that most end up flat side
down (they should immediately begin to sizzle) and
return to the oven. Roast until the broccoli is tender and
well charred, about 10 minutes, stirring and shaking the
pan once or twice. Sprinkle the broccoli with the lemon
juice and the anchovy bread crumbs if desired and serve.
Garlic-Anchovy Bread Crumbs
These bread crumbs can be used to add texture and flavor
to any roasted, grilled, or broiled vegetable dish. They also
go great with pasta.
NOTE: The bread can also be dried by placing it directly
on a rack in a preheated 275°F oven for about 20
minutes, turning once halfway through.