A big, bold char isn't just for steaks.
Why This Recipe Works
Charring broccoli gives it a deeply roasted, lightly smoky flavor and crispy edges. Using a heavy hand with extra-virgin olive oil—a full 6 tablespoons—was necessary to create supercrispy florets. Barely stirring the broccoli for the first portion of the cooking time allowed it to develop dark, frizzled edges. But stirring more frequently toward the end of cooking ensured that all the pieces were equally browned and tender. Smoked paprika played up the natural smokiness of the charred broccoli, and some fragrant basil added freshness.
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