Roasted Broccoli with Shallot, Fennel Seeds, and Parmesan
Appears in Cook's Illustrated January/February 2008
WHY THIS RECIPE WORKS
We wanted a roasted broccoli recipe to add concentrated flavor and dappled browning to broccoli. We were able to get one by cutting the broccoli to maximize contact with the baking sheet. Slicing the crown in half and cutting each half into...