Stupid-Easy, Stupid-Delicious Roasted Broccoli
Growing up, most American kids eat boiled broccoli—it’s what parents add to a plate of macaroni and cheese or chicken nuggets, hoping their children will eat something green. I love boiled broccoli, but I’m not a kid anymore, and I know now that if parents really wanted kids to eat broccoli, they would roast it instead. Cooking it with dry heat helps tease out both natural sweetness and crispiness, a win for everyone. This delicious recipe for roasted broccoli relies on a technique usually used for steak or leg of lamb, and the garlic slivers soften in the heat and meld with the broccoli.
SERVES 6
2 medium fresh, tight bunches of broccoli (1½ pounds total)
3 or 4 large garlic cloves, cut into thin slivers
½ cup extra-virgin olive oil
Kosher salt
Position a rack in the center of the oven and preheat the oven to 450°F.
Cut off the broccoli stems as close to the crowns as possible. Reserve the stems for another recipe (like the Broccoli Pesto). Arrange the crowns, standing upright, and any loose florets in a baking dish that holds them snugly, as if you were rebuilding the heads of broccoli without the stems. Push the garlic slivers into the florets.
Liberally brush the broccoli with the olive oil—don’t be shy—and season with salt. Pour about ¼ inch of warm water into the baking dish.
Roast the broccoli for about 25 minutes, until the tops are browned and the remaining stems are tender. If the tops brown before the stems are tender, cover the broccoli loosely with foil and continue cooking. Serve hot.
Now that you’ve nailed the roasted broccoli, dress it up however you like:
Olive oil, sherry vinegar, chopped fresh herbs, and chopped almonds
Fish sauce, lime juice, chopped cilantro, and chopped peanuts
Olive oil, lemon juice, grated or shredded Parmesan, and red pepper flakes
Romesco or Black Garlic Romesco
