FOOD NEWS
For Top-Tier Roasted Broccoli, Don't Skimp On Oil Or Salt
By Dawn Hammon
Broccoli is a strong-flavored and commonly disliked vegetable, so it is best prepared when roasted with plenty of flavorful oil and a generous amount of salt.
Oil and salt influence roasted broccoli's taste, texture, and appearance. A generous coating of the right oil caramelizes the surface and browns the edges to a slight crisp.
The oven temperature for roasted broccoli and other vegetables ranges between 400 to 425 degrees Fahrenheit, so skip low smoke point options like walnut and flax oils.
While taste is subjective, popular options for roasted broccoli include flavorful olive oil, as well as more neutrally-flavored avocado, grapeseed, canola, or safflower oils.
Reserve the fine table salt for baking and top your roasted broccoli with a coarse grind, medium grind, or flaked salt instead. Larger granules are less salty than fine varieties.
Himalayan, kosher, or sea salt tame the broccoli's bitterness, or try flavored salts, like smoked, chipotle, or lemon. Salt it before roasting, then again to taste before serving.
If you want to start with a milder flavor and work up to broccoli, try adding oil and salt to roasted cauliflower, broccolini, or romanesco, broccoli’s colorful and spiky relative.