The Dish | Roasted Broccoli Two Ways

Broccoli is a cruciferous vegetable rich with many nutrients and, when roasted and seasoned as in the recipes below, is a delicious way to get your greens! Fun fact: The term “cruciferous” is an informal classification for a diverse group of greens from the mustard family (along with broccoli — cauliflower, kale, arugula and Brussel sprouts and others) that comes from the Latin “cruciferae” meaning “cross bearing,” because the four petals of the plants’ flowers resemble a cross.

All Latin aside, these two tasty approaches to roasted broccoli — one using hot honey and the other a balsamic-soy sauce — have simplicity in common. The first one is my “go-to” — and I usually make extra honey drizzle. The second one is inspired by Sam Sifton (of NYT Cooking). Both recipes are so easy they scarcely require instructions!

Roasted Broccoli with Hot Honey

INGREDIENTS:

• 1 head of broccoli, cut into florets
• 4 Tbs olive oil
• Kosher salt and freshly ground black pepper
• 1 Tbs honey
• 1 Tbs white wine vinegar
• 1/2 tsp red pepper flakes

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Place broccoli on a rimmed baking sheet and drizzle with olive oil. Season generously with salt and pepper, toss to coat evenly.
3. Roast broccoli until browned all over, turning once after about 10 minutes, check again at about 20 minutes total. Cook for 20-30 minutes depending on its size.
4. Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
5. Remove broccoli to a platter and drizzle with honey mixture.

Roasted Broccoli with Balsamic Soy Sauce

INGREDIENTS:

• Broccoli, cut into florets
• Neutral oil, grapeseed or canola
• Kosher salt and pepper
• Balsamic vinegar
• Soy Sauce

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Toss broccoli with the oil, then spread onto a baking sheet. Season with salt and pepper, and roast until the broccoli is blistering, about 20 minutes.
3. Toss the broccoli around, and cook another 10-20 minutes, keep checking on it.
4. Mix equal parts soy sauce and balsamic vinegar and drizzle it over the broccoli. Serve immediately.