I love, love, love, love, love broccoli. I'll eat buckets of it if you let me. I prefer it steamed with some crunch, and a good dousing of lemon or lime juice, but I'll eat it just about any way you make it. I can't believe I'd yet to eat the roasted version, though. When I flipped through two random cookbooks this week and they BOTH landed on roasted broccoli recipes, I took that as a sign!
How is is this recipe? Take a bunch of broccoli (on sale, 2 heads for 3 bucks this week on FreshDirect.com!), chop it up, and toss it in olive oil, salt, pepper, and slices of raw garlic. Spread it all out in one layer on a baking sheet and roast for 20 minutes at 450 degrees. I might have taken it out just a tad early to avoid burning it, but it was fan-freaking-tastic! The broccoli florets have a slight crunchy chewiness to them which reminded me a lot of the crispy kale. It was super yummy and, dare I say, super healthy!
I threw in one a slice of my stovetop-roasted red pepper as the broccoli neared its end of cooking time--for a colorful plate with my mustard-sauce pork chop!
2 comments:
I made this for lunch today and it was freaking amazing, it had a little bit of crunch and it was nice and garlicky. Loved it
Gene
Yay!! Glad you enjoyed it!
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