best broccoli – ever
My intention was to give you another recipe using up the polenta trimmings from this recipe.
That has been put on the back burner. Instead, I could not wait to share with you our family’s new favorite way to eat broccoli.
Bonus: The recipe is easy peasy lemon squeezy. It has three ingredients… well five, if you count the salt and pepper.
All you need is a head of broccoli, a bit of olive oil, and 3 garlic cloves. I like to use the 3 pound bag of broccoli florets from Costco.
I use half of it one night, saving the zip-lock bag I’ve tossed the broccoli in (fold it up and stick right into the bag with the broccoli) throw that in the fridge and then pull it out, a night or two later, and make another batch.
Warning: This stuff is toasted, roasted, crispy, crunchy, and completely addicting!
Important Tip: Do not wash the broccoli right before using, do it well ahead of time and allow to dry completely, otherwise your roasted broccoli will not crisp up the way you need it to.
I like the broccoli just as the recipe is written, but feel free to “jazz it up” with a squeeze of fresh lemon juice or a sprinkling of grated Parmesan cheese, just before you put it on the table. Then watch it disappear!
Note: Maybe you’ve already seen something close to this recipe. For example, Ina Garten’s Barefood Contessa Back to Basics cookbook from 2008 has a Parmesan-Roasted Broccoli recipe in it. It has 8 ingredients – plus salt and pepper. I made Ina’s recipe, way back then, and although we liked it… we love this streamlined version.
One More Tip: The recipe serves four. If you have four people, I guarantee there will not be leftovers. If you only have two people, there still may not be leftovers… but if there is, do not reheat in the microwave! Fire up that oven and throw the leftovers back in for 5 to 8 minutes to re-crisp. The microwave ruins it! Zaps the crispness, the crunchiness, all the goodness from it! Trust me, I learned the hard way.
Roasted Broccoli with Garlic Olive Oil
2 tablespoons olive oil
3 garlic cloves, peeled and finely minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 head of broccoli, cut into florets
Preheat oven to 425 degrees. Line a baking sheet with foil. (I forgot to do so with this batch – clean up wasn’t as easy as I’m used to.)
Place the olive oil, garlic, salt and pepper in a 1-gallon ziplock bag. Squeeze to mix well.
Add the broccoli; toss and shake to mix well, coating all the florets with the oil mixture.
Spread out on the baking sheet, leaving space between each floret. Place in the preheated oven and bake for 20 to 25 minutes, until cooked through and nicely browned.