I’ll be the first to admit that I’ve never really been the sort of person who would willingly eat broccoli; I still don’t eat it very much although I think my taste buds have grown enough to enjoy it in certain dishes. It is a shame, I suppose, that I don’t eat it as often as I should… it’s really such a wonderfully versatile vegetable and so good for you too.
The idea of roasting broccoli in the oven never really occurred to me, until I came across a recipe by Melissa Clark in the New York Times a couple of years ago. Her recipe involves roasting broccoli with shrimp, and is so delicious. Unfortunately shrimp is somewhat of a luxury for us these days, reserved for important dates and celebrations instead of having a place on the normal meal rotation. My husband and I love the combination so much though, I cooked it for us last Valentine’s Day and served it with lemon and rice.
So, instead of making this roasted broccoli and shrimp recipe, I had been thinking of slightly different ways to cook the broccoli in the oven by itself. Broccoli is in season in Illinois about now too, which means that we can stock up on it on sale at our lovely neighbourhood supermarket. I am so sold on roasting it, I actually really love it cooked this way and am well on my way to being a person who will willingly eat broccoli. It’s quick, easy, delicious and I have to make most of cooking it now before it starts to get too warm in the city to have the oven on.
I think we’ve settled on this particular recipe as a favourite, at least for when there’s no shrimp involved. I love the way that the florets of broccoli begin to caramelize in the oven and the way that all of the distinct flavours mix together so well.
If you’re wondering, I am going to start writing down the odd recipe here and there again. I stopped for a while after we left the military and moved from Germany to Chicago. Everything was up in the air for such a long time and I wasn’t sure if I would get back to writing about food. But food got the better of me in the end, and I do love to cook so it seems like a good mix.
Oven Roasted Broccoli with Garlic, Lemon & Parmesan
Around 1 1/2 lbs Broccoli Crowns, cut into bite sized florets.
4 cloves garlic, minced
Zest of 1/2 a lemon
1/2 cup freshly grated Parmesan
Lemon wedges, to serve.
Preheat the oven to 450F. In a large bowl, add the broccoli florets, drizzle liberally with olive oil and toss to coat. Add the lemon zest and garlic, and toss again until well mixed. Spread the broccoli on a large baking sheet in a single layer and roast in the oven for 10 minutes.
Sprinkle with Parmesan and return to the oven until the Parmesan begins to bubble and the broccoli is tender and golden around the edges, about a further 10 minutes.
Serve with lemon wedges (or squeeze a little of the lemon juice over just before serving).
I’ve updated my old recipe index too if you want to take a quick look. There are still a few older recipes on there, but I’m also making room for the newer ones!