We are all about roasting our vegetables around here. In fact, we kind of tossed out steaming a few years back when we discovered the caramelized richness that is created from roasting, just about any vegetable. This simple recipe for Roasted Broccoli kind of seems like a cop-out but you know what it is damn good and we have been enjoying it all winter long. You should be also!
I use to hate broccoli or at least I didn’t love it. I blame that on a being a child of the 70’s where everything was steamed or over steamed. I use to pretend my broccoli were trees, and I would drown them in mayo; it was the only way I’d eat it. Things have changed over the years! Now, I tend to gravitate towards young, slender stalks of broccoli when I am going to roast them, but you can use any broccoli that you can get your hands on. The reasoning behind my preface is that I find the smaller and tender stalks a bit sweeter, and roasting enhances their flavor even more. That being said, do not run away from this recipe if you can only find regular sized broccoli or only florets at your market, they work just as well, but may require a few extra minutes in the oven. Another roasting tip, use a cookie sheet, the older the better. I find that all vegetables caramelize more when I use a well-seasoned cookie sheet.
We have been roasting broccoli like crazy this winter. Simply roasted with a little olive oil, sea salt and black pepper, is just the way we like it. If we are feeling really adventurous we may squeeze some fresh lemon juice over the top; otherwise, it is au natural. So get off that chair, grab some broccoli and do your body good!
Recipe: Roasted Broccoli
- fresh tender stalks of broccoli or whatever you can find at the market ( use lots of it as it does cook down as you can see from the photos)
- olive oil
- maldon sea salt
- black pepper
- fresh lemon juice, if you are living on the edge
- Preheat oven to 425.
- Wash the broccoli and dry well; I lightly pat with paper towels.
- Lay on a cookie sheet, lightly drizzle with olive oil and sprinkle with salt and pepper.
- Slide into the oven and cook for 7 minutes.
- Using kitchen tongs lightly toss the broccoli, and then cook for another 6 – 7 minutes, until tender but not limp.
- Squeeze with some lemon juice.