Last year I began experimenting with roasting veggies in the oven and found that I loved them prepared that way! I've already posted Sweet Potato Oven Fries, so today I'm ready to talk broccoli. I love broccoli steamed; it's been my favorite for years, but when you roast it in the oven it gives it a new depth of flavor! Depending on how long you roast the broccoli, it can have a slightly nutty, sweet, caramelized flavor and the little buds get a little crisp and OH SO YUMMY!
Normally, when I fix Oven Roasted Broccoli, I just cut the broccoli and lay it on a pan, drizzle a little olive oil over it, sprinkle with kosher salt and bake it at 425 degrees for 10 -15 min. This time I decided to saute some garlic in the olive oil before hand and My husband and I loved the extra kick of flavor! I also added some Parmesan Cheese at the end, which was OK, but didn't affect the dish that much. I don't know if I'll add it next time.
Oven Roasted Broccoli
Wash 1 head of broccoli and drain thoroughly. Cut through stalks of broccoli and pull apart into the size of broccoli spears you want and place in a bowl. In a small skillet, in 2 T. olive oil saute 1 or 2 minced cloves of garlic (I used 1 large clove), until it just begins to get soft and you can smell the garlic. Pour the oil over the broccoli, stir, and dump the broccoli on a baking sheet. Arrange broccoli spears in a single layer and sprinkle with kosher salt. Bake at 425 degrees for 10- 15 min. until stalks are tender crisp when stuck with a fork. The flower buds should be beginning to brown. The aroma coming from your oven should be heavenly! Remove from oven and eat immediately! Or, you can add a little Parmesan cheese, give it a toss, then eat! Do you like roasting vegetables in the oven?
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