Fresh broccoli crowns, trimmed to the tender flowering head with just a short stub of stalk so nearly every bite is usable. The name broccoli comes from the Italian broccolo, meaning the flowering top or little shoot of a cabbage, a nod to the family it shares with cauliflower, kale, and brussels sprouts. The crown roasts quickly at high heat into crisp, browned edges, steams in minutes for a bright green side, and breaks into small florets for stir-fries, grain bowls, pasta, and sheet-pan dinners. Sliced thin, the remaining stem stays sweet and crunchy in raw slaws and salads. A reliable weeknight vegetable that pairs easily with garlic, lemon, chili flakes, anchovy, and olive oil.

