Alright, so I’ll be upfront with you here: Roasted broccoli is nothing new, but if you haven’t been eating yours this way, you are seriously missing out. This is an easy way to totally elevate an everyday, ho-hum side dish. You’ll seriously consider ever going back to steamed.
I’d been waiting all summer for broccoli. It’s easy to forget that broccoli is indeed a seasonal veggie — it prefers cooler weather so you’ll see it at its peak in spring and fall. Of course, it’s a year-round staple in the grocery store, but if you can get some at the farmers market while it’s in season, you’ll agree that it’s almost a whole different animal in terms of flavor. Broccoli, though, is always an excellent health choice any way you cook it.
Roasted BroccoliThis will be your new favorite way to cook broccoli. Roasting makes it tender on the inside but crisp on the outside. A little char makes everything taste better! Use cast iron if you’ve got it — you want to get that pan good and hot before it goes in the oven. If not, you can infuse the oil and then toss it with the broccoli onto a baking sheet.
- 1 head broccoli, cut into florets (leave on some stalk if you’d like, but slice thicker ones in half)
- 2-3 tbsp olive oil
- 1 clove garlic, roughly chopped
- a pinch red pepper flakes
- salt & pepper
- Preheat the oven to 425 degrees. Heat a heavy oven-safe skillet over medium heat and add the oil, garlic, and red pepper flakes. Cook for about five minutes, until the garlic starts to brown.
- Carefully add the broccoli to the pan — watch out for splatters — and toss to coat the broccoli with the oil. Season with salt & pepper.
- Transfer the pan to the preheated oven and roast for 15 minutes, tossing halfway through. Serving suggestion: Drizzle with truffle oil and a top with a mountain of Parmesan cheese!