Broccoli
Roasted until the edges crisp, even the skeptics come around.
Why I love it
Steamed it's simple and clean; roasted hot it turns nutty and crisp; blended it makes a vivid green soup. One of the most useful vegetables in the fridge.
Buying it
Tight, deep-green (or purple-green) florets and firm stalks. Yellowing florets mean it's past its best. Don't toss the stalks — peeled and sliced, they're sweet.
Storing it
Loosely wrapped in the crisper for up to a week. It likes a little airflow, not a sealed bag.
Using it
Roast hot with olive oil and garlic, steam and finish with lemon, add to a sheet pan, or blend into a bright green soup.
A little nutrition
Loaded with vitamin C, vitamin K, fiber and sulforaphane — a compound studied for real protective benefits.
Roast broccoli hot (425°F) and don't crowd the pan — you want caramelized, crisp edges, not steamed and soft.