photo courtesy of JA Coulter
Ok, so maybe this will make you all just fall asleep from extreme boredom, because you’ve all been roasting broccoli for years. If you have, why on earth didn’t you tell me about it? Broccoli is our go-to vegetable, the one we serve five days out of seven. I steam it, sauté it, and occasionally microwave it, but until a few weeks ago had never roasted it. Then suddenly it seemed like all these “eat in season” lists were saying “and of course roasted broccoli” so I figured I might as well try.
And now! I roast the broccoli 90% of the time. Any time there’s something else in the oven, broccoli gets roasted. I got the recipe from The Amateur Gourmet, but once you make it once, there’s no need to consult any recipe (although I do recommend reading through his recipe for the fact that he calls it “The Best Broccoli of Your Life” and also for his advice on not washing the broccoli).
Basically, it’s this: heat the oven to whatever temperature you need anyway — the Amateur Gourmet does it at 425, but I’ve just put it in at the temp that the other thing in the oven needs. I’ve roasted it anywhere from 375 to 450, depending on biscuits or corn bread or squash or galette or whatever, and it’s always worked just fine. Cut the broccoli into big stalks (cut up like twice as much as you normally do! otherwise you will be sad, wishing you had made more!). Spread it on a pan, drizzle with a few tablespoons of olive oil, and throw in some slivered garlic. Roast it for 20-30 minutes (depending on temperature), until it looks a little brown. Take it out, and toss it with more olive oil, some lemon juice, and, if you’re feeling especially decadent, parmagiana cheese. Or not. If the kids are biting at your ankles because they want to have dinner now, then it’s still amazingly tasty straight out of the oven.
I swear it’s like candy it’s so good.
why have i never thought of this? i roast every other kind of vegetable! i can’t wait to try it.
I’ve never done this either! And broccoli is one of Sam’s accepted foods, so we make it all the time too. I’m not home for dinner tonight, but I’ll definitely try this over the weekend. I’m stupidly excited about it.
You both are going to go NUTS. It’s unbelievable. Anne, you think you’re stupidly excited about it now, just wait until after you make it. Then you get excited every time you’re going to make roasted broccoli with dinner. It’s crazy good.
I just made roasted broccoli last week for the first time! Why have people been holding out on us? You are right – it is SO good! 🙂
ZOMG I roast EVERYTHING and we also love broccoli though I can NEVER spell it on the first try. I am YELLING in this COMMENT.
I can’t wait to try it, too.
Seriously.
If we had some downstairs I’d go do it.
I’m also afraid I’ll be disappointed as I love my roasted root veggies so so much. (See my http://www.twitter.com/serenebabe background for evidence before I change it as Maya said today “It’s spring! You need to change your Twitter background!”)
Oh, but, the only prob with not washing the broccoli is if it’s from the CSA or “real farm” it’s very, very likely got worms in it so you’ve *got* to soak it in salt water first… Wa…
…and in the summer toss it on the BBQ! i like the charred bits. I also grew to love roasted brussels sprouts done pretty much the same way. Little tiny cabbages of roasted goodness. ooops this posting was devoted to broccoli. LONG LAST THE BROCCOLI! YEA BRASSICAS!
SereneBabe, you will NOT be disappointed. I love roasted root veggies too, but these might win out because they are 1,000 times easier to prep (even if you do wash them).
Corinne! Roasted brussels sprouts! Can’t wait to try THOSE!
And speaking of brassicas, you’ve all tried crispy roasted kale, haven’t you?
Yes, yes, love crispy roasted kale! Nom nom nom.
Oh my God, I made it last night–and it was amazing!!! Like popcorn, I tell you–only healthy. Thanks!!!
Yeah, brussles. Roast them with whole cloves of garlic, rumbled in olive oil, and S&P.
Will try the kale- we have a forest in our garden. I have heard that it’s not good for you to eat raw kale- not sure why. I have heard of it being lightly steamed and pureed with mangoes [or whatever] to make a very healthy delish smoothie. Or “mooshie” as my Z says.
Okay, I figured you of the kale would of course know of the broccoli. I was not holding out. Also too: roast the cauliflower (brassicas rule!) Also again: sprinkle with curry powder when squeezing your lemon. or dill, for a different mood.
And since we’re on it: you know of the roasted cherry tomatoes, yes? The season’s coming…
…and do not forget the asparagus, my oh my.
Do you ever peel your broccoli before roasting? I’ve recently read articles recommending that. I’ve never roasted broccoli before but it sounds great.
Recently I’ve been roasting a lot of butternut squash with a chopped up granny smith apple. Mmmmm…delicious!
So I’m sitting here waiting for the haddock to be done. Ten minutes ago in my head I was wondering if I should be the first person to shamefully post that this recipe did not do it for me and how I should break it to the world. And then I tried another floret. And then absentmindedly ate another. Then Tim came in and skeptically ate a sample. (We are dutiful broccoli eaters but we don’t really like it.) We were talking about stuff and when I looked down again we had eaten HALF the pan. And I put in the amount you suggested. I don’t think I’ve eaten this much broccoli, ever.
Not quite candy for me but far superior to steamed. Yay!
Skip, I don’t peel the broccoli. I like the fact that’s it’s easy — peeling adds a step I sometimes don’t have time for. I’ve been doing butternut squash too, but with garlic. Will have to try with apple!
And Robyn, you’re killing me! I can’t wait to roast all these things. I’m drooling over the thought of pasta with roasted broccoli, asparagus, cherry tomatoes, cheese, and olive oil.
Ok I finally did the broccoli, skeptically (in part because morning sickness made broccoli anathama long after morning sickness was over) and YES! It IS good, much better than steaming as has been said. I think it’s the lemon. which you can squeeze on steamed but it’s not the same.
Ready skip and julie? make little parchment-paper packages of: chopped leeks and chopped butternut squash and salt and pepper – these are the base, but then anything else can be added, like tomatoes, or a piece of (firmish) fish (like your haddock) or sprinkled feta or pinenuts or something– whatever, depending on your mood, and bake it dotted with butter or drizzled with oil at 375 until you can’t stand how good it smells anymore. everyone gets a package for dinner. nom nom nom! worth buying the parchment for and it looks fancy but really it’s not because NO DISHES at end. the only downside: chopping raw butternut squash, which can be harrowing.
Hee hee! I’m reheating/roasting the leftover broccoli and Iris just came into the kitchen and said, “Yum! Are we having letter French fries?”
p.s. verdict: leftover roasted broccoli, not so good.
I roasted broccoli last night! I give it a thumbs up, though perhaps the real treat was the roasted garlic chips that it paired with. Sam was not swept up in the roasted broccoli love, though he did try. I ended up steaming more broccoli for him.