I want to start off saying I love broccoli. Loooooveee it. Raw, steamed, stir-fried, etc. Something I hadn’t really tried though, was roasting it. So when Paul & Ilka Dalton told me about their awesome recipe, I had to give it a try. This is an easy, delicious recipe, and they were awesome enough to let me share it with everyone 🙂
Greg was awesome enough to get broccoli with a bit longer stems in, exactly what you want for this recipe. You can find a batch of two, rubber banded together, in our produce case where the broccoli is normally.
Roasted Broccoli
Cuisine: Delicious
Author:
Roasting the broccoli brings out the natural sweetness, not the grassiness as with steaming.
Ingredients
- 1-2 heads of broccoli, long stemmed if you can get it
- Olive Oil
- Onion Powder (as talc-fine as you can find)
- Fine shredded parmesan (optional)
Instructions
- Heat grill or oven to 425 degrees. Set aside a baking sheet with a standard cooling rack.
- Cut broccoli lengthwise, about 1/2 an inch thick, so you end up with “trees.” Douse broccoli in a bowl with olive oil. Sprinkle liberally, with onion powder. Lay on prepared baking sheet. Roast for approximately 15 minutes, flipping broccoli about halfway through and adding parmesan if desired. Roast until onion powder has caramelized and broccoli is fork-tender.
-
- Broccoli Noms courtesy of Paul & Ilka Dalton!
-
- Cheesy trees!