Roasted broccoli.

June 30, 2009 | Food |

I was one of those kids that loved broccoli. Were you? Something about their shrubby tops made me feel like a giant devouring platefuls of trees. I still like broccoli, but I have to admit my recent trips to Whole Foods have me leaving with that lanky broccoli cousin, broccolini.

Whether you like ‘lini or ‘li (or both), today’s MAKE is the basic brock.

Set your oven to broil. Take out a sheet pan, and cut the florets off the top of the broccoli stalk directly onto the pan (I only cook fresh veg, so I’m not sure how frozen broccoli would turn out; let me know?). You could toss the veggies in a little olive oil, but I just sprayed them with olive oil flavored cooking spray (coat them well). Next, sprinkle liberally with salt (I only use Kosher) and freshly ground black pepper.

Slide the veggies under the broiler. After five minutes, move the veggies around a bit and cook for five minutes more. You want to see bits of brown. If you only see green, they’re not fully cooked. If you see black, they’ve cooked too long.

I bet you’ll love this preparation. Steaming takes forever, and boiling can make broccoli soggy. Roasting is quick and easy, and imparts a mild, nutty flavor to the vegetable. I noticed Beez popping the leftover florets in her mouth after dinner. It’s nice to see you again. It’s been too long.

7 Comments

Patsyk
June 30, 2009 at 8:06 pm

I fell in love with roasted veggies last winter! Broccoli was always a favorite of mine, but my boys are not as crazy about it. Nice to see you posting again!
Passionfruit Butter
June 30, 2009 at 10:29 pm

Blake, SO funny that you’re posting this – I posted something almost identical (but wonderfully complimentary!) to this post a few days ago: http://passionfruitbutter.com/2009/06/11/fresh-new-simple-things-for-you-to-try-this-summer/
Roasted broc-stalk chips might just be better than roasted florets, dare I say!?
Danielle
June 30, 2009 at 10:52 pm

LOVED broccoli as a kid… still do Hopefully I can instill the broccoli love into my little one. BTW… adding a bit of herbs to the mix spices it up a bit when you get sick of S&P. I even add some Garlic & Herb Mrs Dash every once in a while.
Martha
July 5, 2009 at 4:23 pm

I love roasting vegetables, but have never tried the broiler – usually just a really hot oven. Have you tried roasted brussels sprouts? I can’t believe how many brussels sprouts haters I have converted through roasting!
the Provident Woman
August 16, 2009 at 5:14 pm

You liked broccoli? Did I read that right? I didn’t think anyone did. Just kidding. My kids love it as long as we call them mini trees.
Cupcakes and Cutlery
September 21, 2009 at 6:15 pm

I eat this at least twice a week. I usually do it in a 425 oven for about 15 minutes but the broiler is even faster!!!!! I do olive oil, sea salt and a bit of Penzey’s toasted minced onion. Amazing! I wonder if this would work with green beans too?
Oliva Cigars
March 7, 2010 at 12:02 am

I still love broccoli like a little kid. Can’t get enough of the stuff… we season ours with Tony’s and a little butter before we roast it, and it always turns out divine. Yes– we are “tree” lovers over here!
-Sylvia