I know, I know, another post on vegetables. You think I had turned 50 years old and finally realized I needed to eat (a little) better.
I don’t know about you but I grew up eating limp and soggy boiled broccoli, tossed with butter mask the funky flavor. I graduated to steaming it but would still sometimes overcook it to a sulfuric tasting mess if I got distracted putting the rest of the meal together.
These days, I’ve found that roasting in the oven gives me more leeway before overcooking as it browns before overcooking, so your nose knows. Additionally, the roasting gives it a sweeter, almost nutty flavor.
Tossed with a little garlic and lemon and you have a very tasty side dish!
Lemon Garlic Roasted Broccoli
2 medium heads of broccoli
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon coarse salt
1/2 teaspoon black pepper
Zest of half a lemon
1 1/2 tablespoons lemon juice
2 tablespoons butter, melted
Preheat oven to 375 degrees F.
Cut broccoli into florets and pile onto a rimmed baking sheet.
Drizzle with olive oil and sprinkle with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer.
Bake for about 20 minutes until the tips of the florets are slightly browned. The broccoli should be tender crisp and cooked through.
Remove from the oven and immediately drizzle over the lemon juice and butter. Toss to combine. Scatter lemon zest over and serve.