Roasted Broccoli with Red Pepper Flakes and Garlic

This simple dish takes advantage of the whole head of broccoli. Even if you think you don't like the more fibrous stems, you will likely be converted by these tender spears with perfectly charred edges and tips. You can keep any leaves intact and just strip off the dried or bruised parts of the stem. These attractive little garlic-dotted branches make you want to forget your table manners and pick them up with your fingers.
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