This is not the usual colorful FOODalogue post. The camera lens just doesn’t love roasted broccoli like I do. And like you will.
Everyone eats vegetables these days. Why? Because many have stopped cooking them in water on top of the stove and thereby leeching them of all taste and nutrients. Yes, cauliflower, kale, brussels sprouts, etc. are being popped in the oven in kitchens all over, but have you tried roasting broccoli?
I never cook vegetables in water. But I did cook broccoli stove-top … starting with a little chicken broth and once that was absorbed, I would then add garlic and olive oil to finish. Although I’ve been roasting a variety of vegetables for quite some time, I never thought about roasting broccoli. But my sister did. Once I tried it, I fell-in-love … hard!
In fact, it is now my favorite roasted vegetable.
It’s no big deal to do. Cut florets (I reserved stems to make soup later in the week) and toss with olive oil and dry seasonings* and roast in high oven (400 degrees) for about a half hour. That’s it.
You can eat it like that and you’ll love it. The first time I made it I could barely get it on the plates because I was glomming it straight from the pan. Or you can add a drizzle of evoo, a little grated cheese and a sprinkle of red chili flakes.
Do you eat roasted broccoli? If not, you must try it. Trust me (you do, don’t you?), you won’t be able to stop eating.
*FOODalogue dry seasoning mix: coarse salt; ground fennel seeds, star anise, oregano, Spanish paprika, red chili flakes.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.