Barbara Ann Foudy of New Morning Farm came up with this recipe.
- 6 cups (16 ounces) broccoli florets
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt
Preheat the oven to 425 degrees.
In a medium bowl, toss broccoli florets with the olive oil. Add the kosher or sea salt to taste. Place in a single layer on a rimmed baking sheet that has been lined with aluminum foil. Roast until the florets can be pierced with a fork and are a little toasty-looking, about 25 minutes.
Remove from the oven and loosely cover with aluminum foil about 5 minutes to steam. Serve immediately.
Adapted from Barbara Ann Foudy of New Morning Farm, an organic farm in Hustontown, Pa.
Tested by Marcia Kramer.
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