Roasted Broccoli & Tomatoes

High heat is the whole secret to roasting broccoli right. At a hot oven the florets caramelize and crisp at the edges, turning sweet and nutty instead of the steamed, sulfurous version most people grew up with. Cherry tomatoes roast alongside, blistering and bursting into little pockets of jammy sweetness.

The clever finish is what lifts this above a plain pan of vegetables. While the broccoli roasts, you mix a quick Mediterranean relish of lemon zest and juice, sliced black olives, oregano and capers. The hot vegetables get tossed with it straight out of the oven, so they drink up the bright, briny dressing while still warm.

That contrast, deeply roasted vegetables against sharp lemon and salty olives, is what makes it interesting. It’s barely any work, naturally light and vegan, and tastes far more composed than the short ingredient list suggests.

Spreading the vegetables in a single layer is the one rule that matters; crowd the pan and they steam instead of browning.

Pro Tips

• Roast at high heat and don’t crowd the pan, so the broccoli browns rather than steams.
• Cut the florets a uniform size so they cook evenly.
• Toss with the lemon-olive mixture while hot so the flavors soak in.
• Add the capers if you have them; that briny pop is worth it.

Variations

• Add red pepper flakes or shaved parmesan.
• Swap the broccoli for cauliflower or Romanesco.
• Finish with toasted pine nuts or a drizzle of balsamic.