a Rachael Ray recipe
I just tried this recipe this past week and it was delicious! I’m not a big fan of cooked broccoli but I really loved this.
Ingredients:
- 1 head broccoli, cut into pieces all the way through the stem (I used about ¾ of a head and didn’t use the stem pieces)
- 2-3 cloves garlic, finely chopped (I used 2 cloves)
- 3 tablespoons (eyeball it) extra virgin olive oil
- salt & freshly ground pepper (go easy on the salt & pepper – use just a little)
Directions:
- Preheat oven to 400 degrees.
- Liberally drizzle olive oil over broccoli. Add garlic, salt and pepper, and toss to coat.
- Transfer to oven and roast for 15 to 20 minutes, until broccoli is nice and crispy on the ends and a little brown.
YUM! I love roasted broccoli. In fact for my little family of 4, my largest sheet pan filled with broccoli is often not enough…people are wishing they could have more. A couple tricks I’ve picked up from different food network shows:
If you pull it out about the last 5 minutes, shave some Parmesan cheese over top. Totally delish!
Also, lemon is really good with this. Use the funky shaped zester with the 5 holes and toss those lemon curls with everything at the beginning, then squeeze the lemon on when it comes out of the oven all done. YUM!
I’ve HEARD that cauliflower is good exactly like this and makes cauliflower haters like it, but I’m too scared to try. I will one of these days but I’m a big time hater…
Great tips. I’ll try those next time.
Really . . . try the cauliflower. I’m not a fan either but it was surprisingly great!