Kitchen Improv

“Crack” Roasted Broccoli

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“Crack” Roasted Broccoli

Course: Dinner
Cuisine: Comfort Food, Side Dish
Keyword: broccoli, roasted, side dish, vegetables
Ben and Birdy's original "Crack Broccoli" recipe earned its name by being "the first thing to disappear at a party." When my sister-in-law made it for dinner, we couldn't get enough, and got a good laugh out of the recipe name. This reliable, easy roasted broccoli with just three core ingredients is a perfect accompaniment for steak and roasts.
Print Recipe

Equipment

  • 1 Cookie sheet or jelly roll pan
  • 1 Silicone baking mat or foil lining, optional

Ingredients

  • 1 Broccoli head
  • Extra-virgin olive oil approx. 3 tablespoons
  • Sugar at least 1 teaspoon
  • Sea salt and pepper to taste

Instructions

  • Preheat oven to 500°F (450°F if using a silicone liner).
  • Wash the broccoli and cut off the main stem. Chop or break the head into large pieces, ideally no more than ½ to ¾" thick at their widest point, and place in a large bowl. Break the florets right into the bowl to minimize clean-up; slice into uniformly 1/2" thick pieces for a more consistent result.
  • If using the stem, make sure to discard the rough end and any partial "branches" and peel the hard, fibrous skin off with a vegetable peeler before slicing the remaining soft inside stem..
  • Generously sprinkle the broccoli with olive oil. Lightly sprinkle with sugar, salt, and pepper. Mix well.
  • Line baking sheet with foil or silicone baking liner. Spread broccoli in a single layer. Use a second sheet or bake a second batch if they will not fit comfortably in a single layer.
  • Bake until broccoli is lightly browned and sugar starts to caramelize, 10 to 15 minutes (add 5 minutes if using a silicone liner). If it looks like the broccoli is starting to burn, flip halfway through baking time.

Notes

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Inspired by: https://benandbirdy.blogspot.com/2012/01/crack-broccoli.html
Turbo Instructions :
Preheat oven to 500°F (450°F if using silicone liner). Break broccoli into pieces; microwave for 60-90 seconds if pressed for time and let cool slightly before proceeding. Place broccoli in a large bowl and sprinkle generously with extra virgin olive oil, sugar, salt and pepper. Spread in a single layer and bake for 10-15 minutes (reduce time by 5 minutes if microwaved) or until lightly browned.

Turbo Method, Tips, and Substitutions

Turbo MethodTipsSubstitutions
Preheat oven to 500°F (450°F if using silicone liner). Break broccoli into pieces; microwave for 60-90 seconds if pressed for time and let cool slightly before proceeding. Place broccoli in a large bowl and sprinkle generously with extra virgin olive oil, sugar, salt and pepper. Spread in a single layer and bake for 10-15 minutes (reduce time by 5 minutes if microwaved) or until lightly browned.
The higher 500°F oven temperature gives a better result in that the broccoli will cook through more quickly, while retaining its beautiful green color. At the lower, 450°F temperature, it tends to discolor a bit before being fully cooked through. However, if caramelized for best flavor, the sugar tends to bake onto the baking sheet, making a mess to clean up. Lining the baking sheet with aluminum foil makes clean-up a snap, but is not very sustainable. As a compromise, we use a silicone liner, many of which are not oven-safe to 500°F, hence the lower temperature.  We sacrifice a little on the result (not as bright green, not as much caramelization) but the mat is reusable and is dishwasher safe.

Slicing the broccoli results in pieces that are more uniform and which will cook more consistently. However, it also creates a lot of shredded florets which can burn easily in the oven, or get wasted. We usually sacrifice a little on the consistency and break the heads right into the bowl. If you purchase broccoli crowns, this means one less knife and cutting board to clean up.

Brassicas like broccoli can have a strong flavor. If you have a picky eater who dislikes the flavor, try the stems. Chop off the end and make sure to peel all of the tough, fibrous skin off (a vegetable peeler works well). While not nearly as nutrient rich or flavorful as the florets, it’s a great way to introduce and build familiarity with the taste while reducing food waste.

The original recipe called for kosher salt instead of fine sea salt, and for the broccoli to be served with lemon wedges on the side. We found that the sea salt mixes in better. Do NOT skimp on the sugar — it adds a minimal number of calories and the caramelization is a key part of this recipe’s “secret sauce.”
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