Broccoli is such a versatile vegetable. It’s the prefect addition to stir fries and salads, and possibly the best veggie to enjoy simply steamed. But, roast it in a hot oven and the result is intense and flavorful.
It’s easy to roast broccoli. Simply wash fresh broccoli and dry well. Cut the broccoli head into florets. Trim any woody sections from the stalk, then peel and cut into bite-size pieces. Toss the broccoli pieces with oil and arrange in a single layer in a large baking pan.
The broccoli is done when it’s tender and browned. Eat it plain or add your favorite seasonings. My favorite way to serve roasted broccoli is with a sprinkling of sesame seeds, soy sauce and fresh lemon juice.
1 pound fresh broccoli (about 2 medium or 3 small)
2 tablespoons olive oil
1/8 teaspoon fine sea salt
Freshly ground black pepper
Fresh lemon wedges
Toasted sesame seeds or gomasio, optional
Tamari or soy sauce, optional
Heat oven to 400 degrees F.
Cut broccoli heads into florets. Trim woody sections from broccoli stalks; peel and cut into bite-size pieces. Place broccoli pieces in a bowl; drizzle with olive oil and stir to coat. Spread broccoli in a single layer on a large rimmed baking pan. Sprinkle with salt and some freshly ground black pepper.
Roast 20 minutes; stir. Roast about 10 to 15 minutes more or until broccoli is tender and browned. Transfer to a serving platter. Serve with fresh lemon wedges. If desired, sprinkle with sesame seeds and tamari.
Makes about 3 cups
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