Wednesday, November 19, 2008

Wait! Broccoli can be good without bacon wrapped around it?

Thank you Amateur Gourmet. I may never cook brocolli another way again.

-For the best broccoli you've ever had, simply take off the stems, make sure they're real dry, toss with olive oil, salt, pepper and crushed garlic cloves.
-Place in a 425 degree oven for about 20-25 minutes.
-Remove, top with grated lemon zest and parmesan cheese and chopped pine nuts if you got em (if you don't no biggie they will be delicious no matter what).
-Dig in
-Eat more
-And more
-And more

Honestly, the parmesan and lemon zest only enhance the broccoli, if you don't have either on hand (though you prob should), simply roast the broc with the salt pepper and olive oil. It's that good.

Oh yea, and thank me, actually Adam Roberts, later.


Anonymous said...

Ok...ready to really fall in love? Try this recipe with asperagus. Your welcome. Actually, this is how I prepare most of my veggies...haven't found one yet that isn't amazing.

Awesome Slut said...

no stems? the secret is to remove the outer layer of the stalk with a paring knife because it will yield a sweet, crisp result. i almost prefer stems of broccoli and asparagus to the tips.

Ned Beauman said...

Made this last night - excellent.

Marianna said...

well i've always had broccoli on it's own (à la vapeur) with just a drizzle of olive oil, freshly squeezed lemon juice and a pinch of S&P. That has always been enough to send my tastebuds off to foodie planet! But Im very glad that someone (i.e: you) is posting and encouraging the consumption of broccoli in good-for-your-health ways.

JW said...

Just found your blog. Love it! Just wanted to mention my favorite way to prepare cauliflower, a vegetable I used to despise. After trimming the leaves, I cut into thick slices (florets and stem), brush with olive oil, salt and pepper, then sear over high heat until brown on one side, flip and finish in a 400 degree oven for 15-20 minutes. I will definately try broccoli this way. Thanks,JW

James said...

I normally stir fry it adding balsamic and pinenuts at the end. Must try this now though. The whole lemon and olive oil thing is soooo good.