In the common experience of many former vegetable avoiders, one trend seems particularly: A mother who does not know how to maximize the deliciousness of the ingredient she has been given. While I have never truly hated broccoli, for a long time it was simply a vegetable I was forced to eat, and nothing I really looked forward to.
This recipe makes broccoli something I could almost make an entire meal out of. And sometimes I do.
For the recipe, I used two cloves of garlic, a tablespoon or so of olive oil, pepper and salt, and a three pound bag of broccoli from Costco, though you can certainly just buy a head of broccoli and use the stems too.
First preheat oven to 425 degrees.
Then cut the broccoli into medium sized pieces if you’re using a head, and any oddly huge pieces from a bag if you find any. Place pieces on a baking sheet.
Mince the garlic cloves and toss onto broccoli.
Sprinkle a tablespoon of olive oil onto the broccoli. Add a bit more if it won’t be enough to coat the pieces.
And finally sprinkle some salt and pepper on. You want each piece to have some flavor, but don’t go overboard. If you need a measurement, then a scant teaspoon for three pounds should be plenty. Then a good shake of pepper, a scant half teaspoon.
Place the tray into the preheated oven and roast for at least twenty minutes, tossing at least once halfway through. Once the broccoli takes on some brown around the edges you are set.
If you’re feeling particularly decadent, toss in some grated parmesan cheese! It’s still delicious without it though.
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