Roasted broccoli

I am reformed!

I have hated broccoli all my life. Hated it. Now I love it! But only if I cook it. And only like this. Hmm. Does this count as a reformation?

You will need:

  • Broccoli — preferably fresh, but frozen is fine if you set it out to thaw first
  • Olive oil
  • Butter
  • Salt and pepper
  • Lemon juice
  • Parmesan cheese

Ready? This is quick and easy.

  1. Preheat your oven to 450. It takes my oven about two and a half weeks to accomplish that, FYI
  2. In the bottom of a heavy skillet or saucepan, put a single layer of broccoli and toss it with just enough olive oil to coat all the pieces, and throw in a pat or two of butter
  3. Salt and pepper with abandon
  4. Put in the oven uncovered for about 20-30 minutes or longer, depending on how Southern-style soft you like your veggies (one of The Yankee’s favorite stories is the look on my face when I saw “cooked” green beans in northern Michigan)
  5. When they’re as done as you like, pull them out of the oven; they’ll likely be stuck to the bottom of the pan, which is totally fine
  6. Now, quickly before it cools down at all, splash some lemon juice in the pan to deglaze it and un-stick the broccoli. It’s like magic, I’m telling you!
  7. Sprinkle on a little parmesan cheese and chow down while it’s still hot

Yummy add-ins:

  • Fresh garlic roasted with it
  • Sprinkled-in crushed red pepper
  • Grated lemon zest
  • Lawry’s salt
  • Anything else? What do you use?

8 comments to Roasted broccoli

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