September 18, 2008

Roasted Broccoli

As you know, I did not grow up in the South. While I love the flavor of southern-style green beans or collard greens, I am not a huge fan of mushy vegetables. I like my veggies to have a little crunch when I bite into them.

Broccoli is no exception. Instead of serving the usual bland and sometimes mushy steamed version, I like to roast my broccoli. It is an easy way to add flavor to your vegetables.

Roasted Broccoli

1 bunch of broccoli
olive oil
Kosher salt
freshly ground pepper
1-2 cloves garlic, finely minced

Cut the broccoli into individual florets and place them on a baking sheet. I like to leave on some of the stem, but you can use just the floret if you prefer.

Drizzle the broccoli with a little olive oil. Sprinkle with salt, pepper and the minced garlic. Toss to coat.

Place the baking sheet in a 400 degree F. oven and allow the broccoli to cook for 7-10 minutes, tossing occasionally. The broccoli should be tender, yet firm and have tasty little browned spots.

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