Roasted Broccoli

8 Aug

I love watching the Olympics. Watching the Olympics has myriad benefits. For one thing, watching muscly, toned, healthy people compete starts to motivate me to workout and get fit. (“Starts” is the key word here.) Then as I watch eight of the best swimmers in the world compete for a gold medal by swimming as fast as they can, my heart beats faster in anticipation and a sort of nervous empathy. (Then, I think that since I’ve elevated my heart rate, that counts as a workout, and I can comfortably continue to sit and watch the Olympics for three more hours.)

I also feel really patriotic watching the Olympics. I can’t help but yell, “Go USA!” and I dig the red, white, and blue uniforms.

I don’t know if this roasted broccoli will make you feel patriotic, but it sure does taste magnificent. After roasting broccoli for the first time, I decided that this is truly the best and only way to cook broccoli. If any of you angrily disagree, try this recipe, and then get back to me. I’d love to find another way to cook broccoli that is as delicious and simple as this.

Line a cookie sheet with aluminum foil. Chop your head of broccoli into small florets and scatter over the cookie sheet.

Toss with a generous amount of olive oil and stir to coat.

Chop about 4 cloves of garlic, and sprinkle the pieces over the broccoli. Season with salt and freshly ground pepper.

Roast in the oven at 425 degrees F for 15-20 minutes. You’ll know the broccoli is done because some of the tiny pieces will be completely brown and the larger pieces will be brown only on the tips.

Garnish with the grated lemon peel and the juice of one lemon. Serve immediately or keep warm an oven of 275 degrees F until ready to serve. Best when eaten on day 1.

Roasted Broccoli

Serves 2-3

Ingredients

1 head of broccoli
4 tablespoons olive oil
4 cloves fresh garlic
sea salt and freshly ground pepper for seasoning
1 lemon

Directions

Preheat the oven to 425 degrees F. Line a cookie sheet with aluminum foil. Rinse the broccoli, then chop into small florets. Spread the broccoli on the cookie sheet in one layer. Toss with 4 tablespoons of olive oil, and stir the broccoli until it is well coated. Peel and chop the garlic, then sprinkle the pieces evenly over the cookie sheet. Sprinkle with salt and pepper. Bake for 20 minutes or until the broccoli is beginning to brown on the tips. Some smaller pieces will be completely browned. Grate the lemon peel directly over the broccoli, then squeeze the fresh lemon juice over the broccoli, and mix. Serve hot or keep warm in an oven of 275 degrees F until ready to serve. Best when eaten the same day.

Adapted from Barefoot Contessa

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2 Responses to “Roasted Broccoli”

  1. Amy August 9, 2012 at 12:40 pm #

    Awesome! This is much better than smothering it with butter and salt like I usually do!!

Trackbacks/Pingbacks

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