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.
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.