Roasted Broccoli

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 stalks; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1⁄2-inch-thick pieces. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Place broccoli in large bowl; 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 of broccoli pieces down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to platter and serve immediately with lemon wedges.

ROASTED BROCCOLI WITH SHALLOTS, FENNEL SEEDS, AND PARMESAN
While broccoli roasts, heat 1 tablespoon extra-virgin oil in 8-inch skillet over medium heat until shimmering. Add 3 thinly sliced shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes. Add 1 teaspoon coarsely chopped fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer. Off heat, toss roasted broccoli with shallots, sprinkle with 1 ounce shaved Parmesan, and serve immediately.

ROASTED BROCCOLI WITH GARLIC
Stir 3 cloves minced garlic into olive oil before drizzling it over prepared broccoli in step 1.

ROASTED BROCCOLI WITH OLIVES, GARLIC, OREGANO, AND LEMON
Omit pepper when seasoning broccoli in step 1. While broccoli roasts, heat 2 tablespoons extra-virgin olive oil, 5 garlic cloves, sliced thin, and 1⁄2 teaspoon red pepper flakes in 8-inch skillet over medium-low heat. Cook, stirring frequently, until garlic is soft and beginning to turn light golden brown, 5 to 7 minutes. Remove from heat and stir in 2 tablespoons finely chopped pitted black olives, 1 teaspoon oregano, and 2 teaspoons lemon juice. Toss roasted broccoli with olive mixture and serve immediately.

ROASTED BROCCOLI WITH GARLIC AND ANCHOVIES
Make sure to trim away the outer peel from the broccoli stalks; otherwise, it will turn tough when cooked.
While broccoli roasts, melt 2 tablespoons unsalted butter in 8-inch skillet over low heat. Add 4 minced garlic cloves and 4 anchovy fillets, rinsed, patted dry, and minced. Cover and cook, stirring occasionally, until anchovies have largely melted and garlic is softened, 8 to 10 minutes. Off heat, stir in 1 teaspoon minced fresh thyme. Toss roasted broccoli with garlic mixture and serve immediately.