Wow, if you think you don't like broccoli you haven't tried roasting it. I never thought I would say the words "love" and "broccoli" in the same sentence. All that has changed.
This is a simple side dish that pairs well with just about anything from fish to steak. If you are short on time you can purchase pre-cut broccoli for an even quicker prep. The other couple of ingredients are pantry staples, so it is a great dish when you need one more thing to round-out your meal.
The broccoli is cooked through, but still remains a little firm. Not mushy like overcooked steamed broccoli. The high heat helps to bring out the natural sweetness of the vegetable. Enjoy.
1 large head broccoli
extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
ground black pepper
Adjust oven rack to lowest position, place a large rimmed baking sheet on the rack and heat the oven to 500ºF.
Cut the broccoli into large florets and stems. Place broccoli in a large bowl; drizzle with 1-2 tablespoons of oil and toss well until evenly coated. Sprinkle with salt, sugar and pepper to taste and toss to combine.
Once the oven has preheated, remove the baking sheet and carefully transfer the broccoli onto the baking sheet in an even layer. Try to put the flat sides down. Return the baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned about 9-11 minutes. Serve immediately.
1 comment:
Heather, I discovered roasted broccoli by accident last month. I was asking "Am I the only one who things the charred, crunchy bits are nutty and fabulous?" and the answer was yes. Thanks for the post, it's great to know my taste buds aren't too far off!
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