Roasted Broccoli

This roasted broccoli is addictive. The young adults I’ve introduced this recipe to swear by it also. Parents tell me their vegetable-hating kids are gobbling it up like french fries. There are two secrets to this broccoli. The first is to keep the broccoli spears separated a bit during the roasting, so they don't steam each other. Use an extra-large sheet pan that fills a standard oven. Otherwise use two sheet pans. The second secret is to roast broccoli at high heat to give it crunch. Use a high-heat oil like avocado oil. Avoid using extra virgin olive oil as it does not handle this high heat well. Olive oil without an indication that its extra virgin can also work, but avocado oil can handle the heat better. The finished broccoli looks a little burnt, but it’s not — it’s delicious!  
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Ingredients

3 small heads of broccoli (1 bundle), cut into similar size florets with some stalk attached 2 -3 tablespoons avocado oil Kosher salt and freshly ground pepper to taste

Directions

1) Preheat oven to 475°.
2) Toss broccoli with avocado oil (or other high-heat oil), salt, and pepper in a bowl to distribute oil well. Avoid using extra virgin olive oil as it does not handle this high heat well. Olive oil without an indication that its extra virgin can also work.
3) Place broccoli on a rimmed extra-large baking sheet prepared with parchment paper or a silicone mat. Keep some space between broccoli spears, so they roast rather than steam.
4) Roast until tender and browned, 15 – 20 minutes. Enjoy!