Roasted Broccoli

My five and six year old self would be horrified to think years later I'd devote an entire blog post to broccoli.

But let me tell you- this is my favorite way to cook broccoli.  Ever.

Beware, the below is not mind-blogging regarding technique or ingredients used. It is a simple, everyday go to way to deliciously get some greens on your plate.  The basic premise involves roasting the florets at a high temperature until they caramelize.

This inspiration of this recipe comes from one of my foodie favs- Ina Garten.  In all of her dishes, I think Mrs. Barefoot Contessa manages to capture the perfect combination of the simple yet the sophisticated, and maximize flavors in a way that are both ingenuous and incredibly replicable.

I hope you enjoy this as much as I do.

Roasted Broccoli

Ingredients: EVOO, lemon juice, red pepper flakes, salt

Preheat oven to 425.  Drizzle a light touch of EVOO on broccoli, a splash of lemon juice, and a shake of both red pepper flakes and salt.

Roast in the oven 20 to 25 minutes until crisp- tender and the tips of some of the florets are browned.  I always shake the pan around a bit as it cooks, but I'm not sure if that is necessary or not.

After 20- 25 minutes, you can either eat it at that point as I most often do, or fancy it up a little bit by zesting a lemon over the broccoli, adding some freshly graduated parmesan cheese, and/ or toasted pine nuts, and putting back in the oven for a few.

You will go ga-ga over this broccoli.  I promise.