Roasted Broccoli

We've been getting an awful lot of broccoli lately in the Los Poblanos box.  I love broccoli when steamed to tender-crunchy perfection (rather than boiled into mushy oblivion!)  There are any number of ways to enjoy steamed broccoli, whether tossed with lemon juice and parmesan, with beef in a spicy stir-fry, or smothered with gooey cheese sauce.... But I wanted to try something new. Hey, how about roasting it?

A quick search of the interweb reveals dozens of recipes for roasted broccoli - some with chile, soy sauce, sesame, or even grill seasoning.  Normally I kind of steer away from roasting things because it takes so long, but this only takes 20 minutes. Yeah, that's long for broccoli, but short for roasting!  I decided to stick to the basics rather than adding a whole bunch of seasonings - the better to taste the vegetables, you know....

Chop up a large head of broccoli into medium florets (you can also peel the stem and slice it up too, it's very sweet.)  If you've just washed the broccoli, dry off the pieces in a clean dishtowel so the olive oil sticks to them better.  Then toss them with a few cloves of garlic (minced) and a liberal amount of olive oil, salt and pepper.  Put it in the oven at 425F for 20 minutes or so, until the edges of each piece are slightly charred.  Cooking it at this high of a temperature is essential because it browns the edges without making the broccoli too squishy.  The flavor is wonderfully concentrated and nutty.  It's so good, I almost ate the whole pan myself! 


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