The Art of Cooking in the Rain | The Art of Racing in the Rain by Garth Stein

Blasted Broccoli (inspired by Black Bottle in Seattle)

Blasted Broccoli 1 or 2 heads of broccoli, depending on your need
olive oil
kosher salt
freshly ground pepper
red pepper flakes (optional)
garlic powder (optional)

1. Preheat oven to 500 degrees if you dare; 450 degrees if you're squeamish.

2. Wash broccoli. Separate florets. Peel and slice stalks.

3. Toss florets and stalks in a bowl with olive oil (enough, but not too much; a couple of tablespoons), kosher salt, pepper. Add a pinch of red pepper flakes and a couple of shakes of garlic power if you like.

4. Pre-heat a jellyroll pan in oven until super hot. Add broccoli bits. Cook 8-10 minutes. Remove and toss them about. Cook for another 8 minutes.

5. Enjoy your crispy, burny, ridiculously good Blasted Broccoli!

Everyone Loves These Brussels Sprouts

1 lb. Brussels sprouts, cleaned
1 tablespoon-or-so kosher salt
2 tablespoons olive oil
1 teaspoon-ish garam masala, chaat masala or regular old curry powder if that's all you have

1. Preheat oven to 400 degrees.
2. Toss sprouts with kosher salt, olive oil, garaam masala. Spread out onto a rimmed cookie sheet.
3. Roast sprouts for 25 to 30 minutes until charred on the outside and tender on the inside.

Note: Proper salt is crucial! Diamond kosher salt is the best. If you use Morton's kosher salt, keep in mind that it is denser ("saltier") than Diamond, and you should adjust your seasoning level appropriately.