Broccoli, Roasted

Retro girlHeather says:

Once in a while every cook stumbles on a technique that transforms a vegetable from a tolerated item into a highly anticipated side dish. This technique which can easily be modified does it for broccoli and I. Admittedly I never hated broccoli, I just didn’t love it, except in salads like broccoli almond salad, where the florets are little crispy sponges soaking up dressing.

But here there is the perfect balance of crisp and tender, with a hint of heat and of course, garlic. Vampires don’t stand a chance, if you cook the Home Ec 101 way.

Use your imagination when using this technique. Omit the parmesan cheese and substitute bacon crumbles or toasted sunflower seeds, top with cheese sauce, or go vegan and omit the cheese and sprinkle with a tangy vinegar or lemon.

Print the grocery list.

Roasted Broccoli

Roasted Broccoli Recipe Ingredients

  • 1 bunch broccoli cut into bite-sized florets, stems peeled and cut into 1/8″ discs
  • 1/4 cup olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • pinch of crushed red pepper *optional*
  • 1/8 cup parmesan cheese
  • salt and fresh ground pepper to taste

Roasted Broccoli Recipe Instructions

Preheat the oven to 425F.

Over medium heat in a small, heavy skillet heat the smashed garlic cloves, olive oil, and optional crushed red pepper -if that’s your thing, it is mine- for about 5 minutes.

Smashing the garlic cloves increases the number of broken cells in the garlic clove, this allows more of the oils that carry the garlic flavor to infuse into the olive oil. It is perfectly all right to double or triple the amount of olive oil needed (plus the extra seasoning, of course) and store the extra in the refrigerator. The oil will become solid in the fridge, but it will return to liquid when brought back to room temperature for the next batch.

Immediately remove from the heat if the garlic begins to brown, it should be golden, burnt garlic has a very bitter taste and will do nothing for your impression of broccoli.

Place the broccoli in a large bowl, pour the hot olive oil over the broccoli, and toss to coat evenly.

Broccoli on a sheetpan

Included for amusement, I apparently got into a fight with my DOF and lost.

Spread on a baking sheet, lightly sprinkle with salt and bake for 8 – 10 minutes, just until the florets begin to brown.

Toss with parmesan cheese and fresh ground pepper.

Enjoy!

Submitted to What I Learned This Week.
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Comments

  1. I go even simpler and just toss w/olive oil and sprinkle with lemon pepper. Plus I let mine roast a bit longer-till the ends are a bit brown. Yum! My kids actually ask for this :) Then again, the fact that I frequently serve it as a side to go with my homemade pizza might have given them good associations for it :)
    My recent post From the Frugal Upstate Vault

    • Ditto on the longer roasting for bits of brown-ness. Not too much! I just toss with olive oil and/or butter before roasting, then sprinkle with Celtic sea salt afterwards, and MAYBE some freshly crushed garlic. (I HATE the taste of roasted garlic, so I prefer to add it afterwards)
      My recent post Figment

  2. That looks fantastic!! I've been wondering about this "roasted broccoli" technique since you've mentioned it. *Note to self: buy broccoli at lunch time*. Seriously, I'm making this for dinner tonight! I can't wait!
    My recent post Super Easy, Super Cheesy Stovetop Macaroni

  3. That looks fantastic!! I've been wondering about this "roasted broccoli" technique since you've mentioned it. *Note to self: buy broccoli at lunch time*. Seriously, I'm making this for dinner tonight! I can't wait!
    My recent post Super Easy, Super Cheesy Stovetop Macaroni

  4. I'm grocery shopping tonight, and this is going on the menu. Thanks Heather!

  5. Oooooooooooh! I started doing this with cauliflower last fall – OMGYUM – but broccoli (which I like just fine steamed) has been off my radar for a while. I just bought some at the Farmer's Market on Saturday – I will definitely try this with it today!
    My recent post Hot Chocolate – Dairy Free

  6. Oooooooooooh! I started doing this with cauliflower last fall – OMGYUM – but broccoli (which I like just fine steamed) has been off my radar for a while. I just bought some at the Farmer's Market on Saturday – I will definitely try this with it today!
    My recent post Hot Chocolate – Dairy Free

  7. Heather, this roasted broccoli sounds great. I'll try it this week …. I've been starting to roast all kinds of vegetables and hubs and I have really been enjoying them.
    BTW, in honor of Fearless Fridays, I made southern-style buttermilk biscuits for hubs. I'm a New Englander by birth and hubs is from West Virgina; his mother made wonderful biscuits and for years I was too intimidated to try (and compete?). But on Saturday I took courage in hand and made a batch. They were good! And my husband loved them!
    One fear conquered! Thanks for your inspiration.

  8. Yum, yum, yum! I was trying to figure out a different side dish to go with roast chicken for tonight….I roast mine with garlic, so this sounds perfect. Heather, you are a genius, as always!

  9. I love love LOVE roasted broccoli. So do my kids. :-)

  10. Yes! Yes! Yes! I love all kinds of roasted veggies but especially broccoli. I just toss mine with olive oil before roasting and some sea salt before roasting. Then a big squeeze of fresh lemon when it's done. DELISH!

    I love roasting cauliflower too. It totally changes the taste to YUM. Especially when you pour a little browned butter on top when it's done. Mmmm. Mmmm. Mmmmm.
    My recent post DIY Day with *Shey*[B]

  11. i make roasted broccoli all the time, i saw it as a barefoot contessa recipe once. it's delicious, and i also roast it a bit longer so it gets nice and brown and crispy, maybe 30 minutes or so usually does it for me. i also usually leave out the garlic, more out of laziness than anything else though. i find it tastes good enough with a little olive oil, salt, and pepper, then sprinkled with lemon juice and parm cheese when it's done roasting. easily my favorite vegetable side. now if only it didn't make my whole house smell like broccoli for the whole rest of the night…:)

  12. I've roasted cauliflower in almost the same way. I've never really thought of roasting broccoli. I will have to try this–thanks!
    My recent post Reuben Appetizers

  13. Yummy! I love broccoli, but I get bored with just eating it steamed in the microwave. I'll have to try this! :)

  14. omgoodness that broccoli looks sooo good…………

    meridian,ms

  15. That looks wonderful! I have a couple of bags of frozen bags of broccoli in the freezer, but nothing fresh on hand. Do you think that it would work for this recipe?
    My recent post Nutritious Lunch and Snack Ideas

  16. I tried it on Saturday and LOVED IT! Went to Costco, got more broccoli and roasted ALL of it (3# of florets) last night. I will be eating it all week. Can't wait to try it with other veggies — brussel sprouts, asparagus, green beans …

  17. Yum! Thanks for sharing! I have done this with florets, but never peeled and cut the stems! YUM!

  18. That sounds really delicious! Thanks for sharing. Have two at home who love florets.

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