With the holidays upon us, it helps to have a fridge full of Good Food and a few quick recipes handy. Broccoli is one of my favorite staple vegetables because it truly is versatile-- you can saute it in a curry or stir fry, add it to pasta water at the end of cooking, grill it or roast it. My favorite method is to roast it on the grill, broiler, or in a hot oven-- the high heat brings out a nutty sweetness. Roasting broccoli elevates it beyond the bland broccoli of yesteryear, the broccoli of our youth detested by George H. W. Bush and drowned in cheese sauce. You can top roasted broccoli with any type of oil, cheese, herb, or ground nut (I like walnut) and it still tastes great. For the recipe in the picture, I tossed roasted broccoli with olive oil, lemon juice, and finely grated pecorino romano.
Roasted Broccoli ~makes about 4 servings
- one large head of broccoli, or 4 small heads, cut into small florets and stems discarded
- 2-3 tbs extra-virgin olive oil, or to taste
- juice of half a lemon
- 2-3 tbs grated pecorino romano cheese
Preheat your oven to 400 degrees, or turn on the broiler. Toss broccoli florets with 2 tablespoons of the olive oil and salt and pepper to taste. Spread on a baking sheet. Roast in the oven for about 15 minutes depending on your oven. The broccoli florets should be crispy on the edges and a bit desiccated. Let cool for a few minutes and then toss with lemon juice and cheese.