Crisp Roasted Broccoli

Today let's eat broccoli. Roasted broccoli with crispy, caramelized bits around the edges. I think that's all I need to say about that.

Crisp Roasted Broccoli
Adapted from Ben and Birdy, but originally from America's Test Kitchen
Serves: 4

1 large head of broccoli
2 tablespoons olive oil
1/2 teaspoon sugar
Salt
Lemon pepper (Or use regular pepper if you don't have lemon pepper on hand.)

Move one of the oven racks to the lowest position. Place a large, rimmed baking sheet on the lowest rack, and preheat oven to 500 degrees. (You want the baking sheet to get hot-hot-hot!)

Using a sharp knife or vegetable peeler, remove the tough outer peel from the stem of the broccoli. Chop off the stem and slice it into long, 1/2" thick pieces. Slice the rest of the broccoli into florets. Place the broccoli into a bowl and drizzle with olive oil, sugar, and a hearty sprinkle of salt and lemon pepper. Use your hands to mix everything together thoroughly.

Once the oven reaches 500 degrees, take out the hot baking sheet and quickly (but carefully!) place the broccoli on it. Use tongs to separate the broccoli into a single layer. Bake until the broccoli is tender with crisp, brown edges, about 9 minutes.