Everything’s better roasted. Ok that’s a sweeping statement, but I almost always default to roasting when it comes to vegetables. It concentrates their flavors, caramelizes their sugars and produces interesting textural contrasts. Basically, it enhances everything that is already great about vegetables. Broccoli has been an exception up until recently. It’s really quite lovely blanched then sautéed, but I felt like cooking it differently the other night. Here’s what I did: Cut off the florets and peel the stems. Slice the stems on the bias into bite-sized pieces. Wash and pat the broccoli dry. Toss it in plenty of olive oil, your favorite salt, (I used my herbs de Provence infused salt) freshly ground black pepper and red pepper flakes. Spread the broccoli out on a baking sheet in a single layer and roast in a preheated 400 ° F oven for about 15 minutes until crisp-tender and beginning to brown. Flip the broccoli with a spatula once halfway through to even out the cooking. Serve with freshly grated Parmesan cheese on top.