Tuesday, October 28, 2014

Oven-Roasted Broccoli

This is the method of preparation that got me to actually look forward to eating broccoli (even, or especially, the stems!), rather than just eating it because it's good for you.  The farm toddler also enjoys roasted broccoli stems; she hasn't graduated to florets yet.  I season our roasted broccoli with garlic and red pepper flakes; feel free to adjust quantities, omit, or change seasonings according to your preferences.  Also, in my experience at least, we end up eating more than I think we will!  The broccoli shrinks in the oven, so what started out looking like a huge quantity of broccoli ends up being about right.

adapted from a number of sources

serves 3-4 as a side

2 large heads broccoli (or 3-4 small, about 1 lb total)
3 Tablespoons olive oil (approximately -- I sort of wing this)
coarse salt
1 clove garlic, minced
1/4 teaspoon red pepper flakes

possible garnishes: 
a squeeze of lemon
freshly grated Parmesan cheese

Preheat oven to 400 degrees.  Cut broccoli florets into bite-size pieces.  Peel tough skin off stems, either with a vegetable peeler, or slicing thinly vertically with a knife.  Cut stems into 1/4-inch slices.  Put all broccoli into a baking dish and toss with a good drizzle of olive oil and a couple pinches of coarse salt.  Roast in oven for about 15 minutes.

While broccoli is roasting, mince garlic and put into a small dish with about a Tablespoon of olive oil and the red pepper flakes.  Swish to combine.  After 15 minutes in the oven, take the dish of broccoli out and drizzle it with the oil/seasonings mixture.  Toss gently and return to the oven for another 10-15 minutes, or until broccoli is tender.

Serve hot just as it is, or with lemon wedges, or with parmesan grated on top.

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