Sunday, December 29, 2013

Oven-Roasted Broccoli

I used to love steamed broccoli as a side dish (exhibits: A and B), but I think I might not be now be completely and utterly spoiled by a new way to serve broccoli as a side dish: Oven-Roasted Broccoli. It's slightly crispy and full of amazing flavor, without any of that sulfurous bitterness that broccoli can sometimes have. Plus, it's super easy to prepare - sure, it takes a little longer than steamed broccoli (20-25 minutes of roasting vs 5 minutes in the microwave), but the flavor and texture is SO much better!


The key to this recipe is making sure that your broccoli is dry beforehand. If you wash your broccoli (and you probably should), spin it dry with a salad spinner or a clean kitchen towel. Damp broccoli will just steam in the oven, and won't get the amazing crispiness that roasting can yield.


So, if you're looking for a new side dish, try this one - it's perfect for vegetarians, vegans and gluten-free! 

Oven-Roasted Broccoli
adapted from Virtually Homemade

Ingredients:
3 Tbsp extra virgin olive oil
3 cloves garlic, peeled & minced
1 tsp kosher salt
1/2 tsp crushed red pepper flakes
2 medium heads broccoli, trimmed into florets
Juice & zest of 1 lemon

Combine the oil, garlic, salt and red pepper flakes in a large bowl. Add the broccoli and toss until coated.




Spread the broccoli evenly in a single layer on a baking sheet.



Roast in a 425° for 20-25 minutes or until the edges of the broccoli are lightly charred and crisp. Top with the lemon juice and zest.







 

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