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Broccoli Recipe for a Super Easy and Delicious Vegetable Dish

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Broccoli is often cited as everyone’s favorite vegetable, especially raw.  Wrong…  Until now!  Roasted broccoli is guaranteed to change your feelings to pure love for this flowery green veggie.

I learned about roasting various vegetables a few years back, and still whip out this technique on a regular basis.  Roasting has a unique effect on veggies that draws the sugars out and carmelizes them on the surface.  This creates a wonderfully different taste and texture than steaming, etc.  You will eat more broccoli than in your wildest dreams, and even like it!

This technique can be applied to many other ingredients and is especially great with root vegetables like sweet potatoes.  Another of my favorite applications of roasting is the uncanny combination of brussel sprouts and red grapes. My favorite tool for this dish is a vintage copper bottomed Paul Revere Au Gratin pan.  This was another funny, but amazingly useful item resulting from my father’s Ebay habit.

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Roasted Broccoli Recipe

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Ingredients

• 1 pound – Broccoli
• 2 tablespoons – Olive Oil
• 1/2 teaspoon – Salt
• 1 tablespoon – Black Pepper

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1. Preheat oven to 400F.  Rinse your broccoli crowns in cold water.
2. Cut into 1.5-2 inch florets.  Toss the stalks into your veggie scrap bucket.

3. Put broccoli into a large mixing bowl.  Toss with olive oil, salt and pepper.  I like a lot of black pepper in this dish, so don’t be scared.

4. Spread broccoli into a single layer in a gratin dish or on baking sheet.  For a crispier finish, use parchment paper on a baking sheet.

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5. Cook for 10 minutes on the middle rack.  Remove from oven and gently stir.  Return to oven for another 10-15 minutes.  If you like it crispier, another 5 minutes should do it.

6. Share with your friends!

Let’s Eat!