I LOVE BROCCOLI.
It’s been my favorite vegetable since forever. I actually remember being about seven and specifically asking for broccoli for dinner on my birthday. Good thing that it’s one of those vegetables that’s easy to find, even in the dead of winter (ok, yes, the dead of winter in Seattle really is just more rain than usual; nothing exquisite, but it’s fun to be dramatic).
Winter or summer, it’s a frequent staple at our house.
The classic way to prepare this delicious, crunchy, dinosaur green vegetable is by steaming it. While that is my favorite way to devour it, today we decided to try a different route. Accompanied, of course, with liberal amounts of garlic.
I used the oven, but you could probably try this on the grill as well. It’s a perfect summery accompaniment to any meal.
Garlicky Roasted Broccoli
2 heads of broccoli, washed
4 cloves of garlic, peeled
2 tsp coarse salt
2 TBSP olive oil
Cut off about 2/3 of the stem of each head of broccoli. Then slice the remaining stem into ½ inch pieces. When you reach the part of the head with the ‘tree’ part of the broccoli, cut apart the head, tree by tree. Medium sized pieces of broccoli tend to work best with this recipe. Toss the broccoli onto a baking sheet coated with a piece of aluminum foil. Peel and finely chop the 4 garlic cloves and add them to the baking sheet, along with the salt. Then drizzle the oil over everything and toss it together with your hands. Make sure that all of the pieces are covered in oil; don’t be afraid to give that broccoli a good massage!
Once you’ve sufficiently coated all of the broccoli with oil and garlic, pop in it the oven for about 20 minutes at 350 degrees. After 20 minutes, turn on the broiler and broil the broccoli for another 3-5 minutes. This makes it nice and crispy.
Devour on the spot. Or wait to serve it with dinner. Whichever suits your fancy.