Broccoli

At the store, look for tight, dark green heads with firm stalks, yellowing florets mean it's past its prime. Dry it well after washing; wet broccoli steams in the oven instead of roasting, and that's the #1 reason people end up with soggy florets instead of crispy edges. Store it unwashed in a loose bag in the crisper drawer and use it within 3–5 days and don't toss the stems: peeled and sliced into coins, they're sweeter than the florets and perfect for stir-fry.

Broccoli goes from perfect to mushy in about 60 seconds, which is why most people who say they hate it have only had the boiled-gray version. High heat and short time is the whole game and roasting is the move: 425°F for about 20 minutes gets you crispy, charred edges the steamer can't touch (the air fryer does a close second in 8). Cut your florets the same size (about 1.5″) so they finish together and pull them while they still have some bite.