I just had to take a minute to share my new favorite way to cook broccoli! Like Bubba Gump and his shrimp, I thought I'd prepared broccoli just about every way there is, but, strangely, I never thought to roast it in the oven. Who knew?! And I love it! Parts of it get sort of crunchy, other parts kind of carmelized. So yummy!
Naturally when I saw these babies at the Lawton Farmer's Market...
...I had to bring them home. Beautiful, organic, locally grown broccoli.
I got this recipe from Martha Stewart's March 2010 Everyday Food. Easy and delish, and you probably have everything on hand.
Roasted Broccoli with Garlic and Chile
Preheat oven to 450 degrees. On a rimmed baking sheet, toss together 1 head of broccoli (about 1 1/2 pounds), cut into long florets, 2 tablespoons olive oil, 5 garlic cloves (skin on), and 1/2 teaspoon red-pepper flakes. Season with coarse salt and ground pepper. Roast until broccoli is browned and tender, about 20 minutes, stirring halfway through. Toss with 1 to 2 tablespoons fresh lemon juice. Serves 4.
Note: I used more than 1 head of broccoli with the same increments and it was still just right. And I have also made this with a bag of frozen broccoli and it was just as good. Also, I roasted extra garlic cloves at the same time to use for other things, like spreading on sandwiches, and, yeah, I admit it, just eating plain. (I know, now I have garlic breath.) And sometimes I don't add the lemon juice, and it's still just as great. It is pretty spicy, so if you have little ones, either go easy on the red pepper flakes, or leave them off altogether.
And no, that is not my plate! (Even though I ate most of it...)
Lavender Farmer, Soapmaker, Purveyor of Curious Goods...Hi! You found me! Welcome to Turkey Creek! I am blessed to live on 10 acres in southwest Oklahoma where I am slave to a small lavender farm, and a growing soap making business. Join me on my journey through the ups and downs of the lavender, the farm, the business, and life! Thanks for stopping by!
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