Everything’s better roasted. Ok that’s a sweeping statement, but I almost always default to roasting when it comes to vegetables. It concentrates their flavors, caramelizes their sugars and produces interesting textural contrasts. Basically, it enhances everything that is already great about vegetables.
Broccoli has been an exception up until recently. It’s really quite lovely blanched then sautéed, but I felt like cooking it differently the other night.
Here’s what I did:
Cut off the florets and peel the stems. Slice the stems on the bias into bite-sized pieces. Wash and pat the broccoli dry.
Toss it in plenty of olive oil, your favorite salt, (I used my herbs de Provence infused salt) freshly ground black pepper and red pepper flakes.
Spread the broccoli out on a baking sheet in a single layer and roast in a preheated 400 ° F oven for about 15 minutes until crisp-tender and beginning to brown. Flip the broccoli with a spatula once halfway through to even out the cooking.
Serve with freshly grated Parmesan cheese on top.
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I just used a similar recipe from Martha Stewart's Everyday Food that uses garlic, red pepper flakes and Manchego. I highly recommend - it's available on her website.
Sounds delish!!
This is so hard to read having a plum and a handfull of arugula for lunch. That's busy corporate America for ya, and yet I have time to post ;).
I plan to try this tonight!!
Just picked up straight from the farm CSA broccoli. Roasting now.
Happy lunch ideas (the joys of working from home).
Also really good with a splash of balsamic vinegar at the end, and tossed with some of your favorite feta cheese. I've cooked it like that several times recently. :)
I've recently tried tossing broccoli with sesame oil instead of olive oil...YUM!
I tried a twist of this last night.... Used brocollini (didn't have to peel stems, just chopped it all) and quartered brussel sprouts, roasted and drizzled with orange-infused olive oil before serving - delish!
I actually like to toss the Brocc with balsamic vinegar *before* roasting. This gooses the caramelization. Also, for additional weirdness, I leave the stems attached like long tails to the florets. That way everyone gets a little flower and nice crunchy stem, They also line up nice on the plate.
Quit stealing all my secrets! :-)
I substituted a clove of garlic instead of the red pepper flakes... You may even want to try two as it could've used a bit more.