Roasted Broccoli

Looking for something fresh to do with your broccoli? Nothing says “autumn” quite like roasted vegetables. You may wonder if you can roast broccoli, especially if you’ve had over-cooked, or worse, BURNT broccoli in the past. FEAR NOT!

Organic Hoover Farms broccoli, Veggie Bin delivery November 17, 2011

Preheat your oven to 425®. Cut your broccoli into medium florets. Dry them thoroughly. Not just salad-spinner dry, but rolled-up-in-a-beach-towel dry! Place your florets on a sheet pan and toss with 4-5 Tbsp olive oil, a teaspoon of kosher salt, ½ teaspoon fresh ground pepper, and 4 garlic cloves, peeled and sliced thinly. (Depending on your amount of broccoli, these numbers are for two large bunches or +/- 4 pounds.)

Roast for 15-25 minutes or until your florets are crisp-tender and they start to brown and crisp. 10-15 minutes into roasting, start shaking your pan occasionally and sample your broccoli. When you’re satisfied with the doneness, pull them out and toss with the zest of a lemon, 1-2 Tbsp lemon juice, another tablespoon of olive oil and ¼ cup of fresh grated Parmesan cheese. If you have some pine nuts left over from your last pesto, you could throw a handful of those in as well. Toss to combine and prepare to be blown away. (Recipe is an adaptation from Barefoot Contessa.)


3 thoughts on “Roasted Broccoli

  1. Pingback: News from the Veggie Bin: November 18, 2011 « theveggiebin

  2. Pingback: Weekly Newsletter 04-10-13 | theveggiebin

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