Lately we’ve been getting a lot of broccoli in our veggie box. This is great, I love broccoli, but I rarely get very creative with it. It usually ends up stir-fried or steamed and drenched in butter. Recently I have been trying to land on a perfect recipe for broccoli soup, but the results have been mediocre at best (please let me know if you have one, I’d love to try it!). What I did find in the process is this lovely method of roasting broccoli. I’ve roasted a ton of cauliflower in my life, but for some reason I had never tried broccoli. I guess I always thought it would burn badly, or at least turn to pap in the oven. I couldn’t have been more wrong, it takes on an excellent crispy texture. I can’t believe what I’ve been missing!
- 1/2 kilograms (1-1/4 pounds) broccoli, cut into florets, about 8 cups
- 3 tablespoons olive oil
- Salt and pepper
- 2 garlic cloves, minced
- Heat the oven to 230°C (450°F).
- Toss the broccoli with most of the oil, reserving about 1/2 a tablespoon. Sprinkle with salt and pepper and spread out on a rimmed baking sheet or roasting pan.
- Roast for 15 minutes.
- Mix the minced garlic with the remaining oil. Remove the broccoli from the oven and drizzle the oil/garlic mixture on top. Return to the oven and roast for another 5-10 minutes, until it begins to brown.
- Season to taste with salt and pepper. Serve immediately.