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["Preheat the oven to 425.", "", "Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: ""The heat kills all the germs,"" he said in his French accent. ""If bacteria could survive that oven, it deserves to kill me."" By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively.", "", "Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.", "", "Roast in the oven 20 to 25 minutes, until ""crisp-tender and the tips of some of the florets are browned.""
