Yesterday, while snowed in here in Georgia, I discovered the best way to cook roasted broccoli. It’s not watery, or too soft. Roasting it makes the broccoli crispy and perfectly crunchy. Parts of the floret become burnt looking, but they taste crispy and delicious.
I used Alton Brown’s roasted broccoli recipe as inspiration.
1. Preheat oven 425F.
2. Toss 3 cups of fresh broccoli florets with 2 Tbsp. olive oil, 1 Tbsp. chopped fresh garlic, and salt and pepper.
3. Pour broccoli mixture onto an ungreased baking sheet, and bake about 10-15 minutes or until parts of the broccoli brown.
4. Grate parmesan or romano cheese on top of hot broccoli.
Voila! Delicious and nutritious.
There were only a few pieces left!