Roasted Broccoli with Shallot, Fennel Seeds, and Parmesan

By jjadin

Ingredients

• 1 3/4 lb broccoli
• 4 tbsp EVOO
• 1/2 tsp table salt
• 1/2 tsp sugar
• Black pepper to taste
• 2 lg shallots
• 1 tsp fennel seeds, rough chop
• 1 oz Parmesan, shaved (1/2 cup)

Details

Servings 4

Preparation

Step 1

Preheat oven to 500 deg. Move rack to lowest position and place rimmed baking sheet inside.

We needed to cut the broccoli to maximize contact with the baking sheet. We found that wedges worked well for the delicate part of the broccoli head. We sliced the crown in half and then cut each half into uniform wedges that lay flat on the baking sheet. Then we sliced off the stalk’s tough exterior and cut it into rectangular pieces slightly smaller than the more delicate wedges, which promoted even cooking. Tossing a scant 1/2 teaspoon of sugar over the broccoli along with salt, pepper, and 3 tbsp olive oil gave us blistered, bubbled, and browned stems that were sweet and full, along with crispy-tipped florets. Cook 9-11 minutes.

While broccoli is roasting, heat 1 tbsp oil in skill over medium heat until shimmering. Add shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, about 5-6 minutes. Add fennel seeds and continue to cook until shallots are golden brown, about 1-2 minutes longer. Remove skillet from heat. Toss roasted broccoli with shallots, sprinkle with Parmesan, and serve immediately.