Roasted Broccoli with Olives, Garlic, Oregano, and Lemon | America's Test Kitchen

Ingredients

• 1 large head broccoli (about 1 3/4 pounds)
• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon table salt
• 1/2 teaspoon sugar
• 5 medium garlic cloves, sliced thin
• 1/2 teaspoon red pepper flakes
• 2 tablespoons finely minced pitted black olives
• 1 teaspoon minced fresh oregano leaves
• 2 teaspoons juice from 1 lemon