1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra-virgin oil
2 large shallots, halved and sliced thin lengthwise
1/2 teaspoon salt
1/2 teaspoon sugar
Ground black pepper
Lemon wedges for serving
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces (see picture). Place broccoli in large bowl with shallots; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
2. Working quickly, remove baking sheet 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. Serve with fresh lemon wedges.
3 tablespoons extra-virgin oil
2 large shallots, halved and sliced thin lengthwise
1/2 teaspoon salt
1/2 teaspoon sugar
Ground black pepper
Lemon wedges for serving
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces (see picture). Place broccoli in large bowl with shallots; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
2. Working quickly, remove baking sheet 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. Serve with fresh lemon wedges.
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