"Thankfully, roasting solves both of these problems, intensifying the cruciferous vegetable's flavors and enhancing its texture with a delightful crunch. But if you are looking to turn an already irresistible side dish into a stand-out weeknight staple, try coating your broccoli in cornstarch before roasting to make it extra crispy. You might only associate cornstarch with thickening sauces or soups, but it also works great for crisping up just about any roasted vegetable."
"This trick works because as broccoli cooks, it sweats out moisture, which, when left unchecked, cause the vegetable to be steamed, rather than crisping up. A fine coating of cornstarch solves this issue by absorbing the excess liquid, creating a drier environment for the broccoli to roast, developing that addictive crunch. Scientifically speaking, cornstarch, compared to other starches and flours, is packed with a high concentration of amylose, a glucose-based polysaccharide."
Roasting broccoli enhances flavor and texture, avoiding the mushiness of boiling or steaming. Toss washed, dried broccoli with salt, pepper, spices, and oil, then add about one tablespoon of cornstarch per pound to coat. Cornstarch absorbs expelled moisture during cooking, preventing steaming and creating a drier surface for roasting. The high amylose content in cornstarch forms a hard structure as moisture evaporates, promoting caramelization and a crunchy exterior. Broccoli florets offer increased surface area for the cornstarch to adhere to, resulting in consistent crispness and satisfying bite throughout.
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