I’m a broccoli fan, but confess I’ve always just steamed it; didn’t think of any other preparation, til now.
We recently had steamed broccoli and received extra in our biweekly farm produce shipment. I was looking for something different than our regular version, and thought, since we love roast cauliflower why not try to roast broccoli?
After checking a few internet sources (to see if this is a crazy idea) I found several recipes which I combined and added to–so thought; here goes!
Rick’s comment; “Why have broccoli any other way?”
(Side note: we read the eulogy Steve Jobs’ sister delivered which mentioned a meal Jobs and his wife served of steamed broccoli with fresh herbs; simple and good. But I must say that roasting adds another level of flavor.)
INGREDIENTS ( serves 2-3)
- 1 large bunch broccoli
- 2-3 Tbsps. Olive oil
- 4-5 cloves garlic, chopped
- 1-2 Tbsp. Lemon juice, plus 1 tsp. grated Lemon rind
- No-salt seasoning (Trader Joe’s has a good one; 21 Seasoning Salute) and 1-2 tsps. thyme (or other herb of your choice); I suggest using only one herb to savor the single flavor.
1. Preheat oven to 400.
2. Peel all rind from broccoli. (I insist on really peeling it thoroughly–having had unpeeled broccoli–dealing with the tough skin ruins this vegetable experience for me.)
3. Break into flowerets and slice the stalk into 1/2 ” rounds.
4. Mix broccoli pieces with olive oil, lemon, garlic, herb and seasonings.
5. Rub oil on a baking sheet – put pieces face down; make sure each piece is separate on the pan.
6. Bake for 15 minutes – turn pieces over and bake another 10-15 minutes until tender and brown on both sides.