Even die-hard broccoli haters will be persuaded to try tis spicy variation.

Serves 4.

2 heads broccoli florets and stalks, thickly sliced, separated
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh gingerroot
½ teaspoon kosher salt
¼ to ½ teaspoon crushed red pepper flakes (optional)
1 lemon, quartered

1. Preheat the oven to 450 degrees.

2. Place the broccoli stalks (not florets) in a medium-size bowl and cover with boiling water. Let stand 5 minutes. Drain off the water and add the florets, oil, garlic, ginger, salt, and red pepper flakes, if desired, to the bowl. Toss well and transfer to a baking sheet. Place in the oven and roast until the broccoli is crisp-tender, about 12 to 15 minutes. Serve immediately, with the lemon wedges.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)