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Peel the broccoli with a sharp paring knife as best as you’re able. The thick peel will keep the broccoli from going fully tender, so you really do want to remove it.
Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the stem off of the broccoli, and cut it into long, ½-inch thick pieces. Cut the rest of the broccoli into long, fairly narrow florets, then put it in a bowl, drizzle it with the oil and toss well until evenly coated. Sprinkle with the salt and sugar, and toss to combine. (The sugar helps it brown, so please don’t omit it.)
Working quickly, remove the baking sheet from the oven. Carefully transfer the broccoli to the baking sheet and spread it in an even layer, placing it flat sides down wherever possible.
Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Transfer to a serving dish and serve immediately with lemon wedges (if you remember).
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (68%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 195.7mg||7 %|
|Potassium 480.7mg||13 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 6.1g|
|Protein 4.3g||6 %|
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Calories per serving: 141
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