roasted broccoli
Mar. 21st, 2009 11:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calimacPoppy Bush hated broccoli and Obama hates beets. I'm with Obama on that one, and around here we love broccoli.
I've been making oven-roasted asparagus for a long time now (baste with lots and lots of melted butter, pan-roast at 400 for about an hour, depending on the thickness of the stalks), but I wasn't sure if this would work with other veggies, and recipes I'd seen were for root veggies that I don't much care for.
So I grabbed this recipe for roasted broccoli with great interest, and tried it last night. Dab the broccoli with garlic, olive oil, and a little salt; pan-roast at 425 for 20 minutes; then toss with shredded parmesan (well, we use asiago), roasted pine nuts, lemon juice, more olive oil, and a bit of basil. (The recipe said red pepper, but we neither like nor have it, and the accompanying article suggested that it was a substitute for basil. So basil it was.)
This was quite unlike anything I'd made before, and definitely unlike anything in the broccoli recipe book I once bought at the long-gone Greenfield Broccoli Festival, which is full of really plain mid-American recipes, of which the best are casseroles made with corn, cheese, flour, and milk. Dull but hearty. This, though, was tangy and quite delicious.
I've been making oven-roasted asparagus for a long time now (baste with lots and lots of melted butter, pan-roast at 400 for about an hour, depending on the thickness of the stalks), but I wasn't sure if this would work with other veggies, and recipes I'd seen were for root veggies that I don't much care for.
So I grabbed this recipe for roasted broccoli with great interest, and tried it last night. Dab the broccoli with garlic, olive oil, and a little salt; pan-roast at 425 for 20 minutes; then toss with shredded parmesan (well, we use asiago), roasted pine nuts, lemon juice, more olive oil, and a bit of basil. (The recipe said red pepper, but we neither like nor have it, and the accompanying article suggested that it was a substitute for basil. So basil it was.)
This was quite unlike anything I'd made before, and definitely unlike anything in the broccoli recipe book I once bought at the long-gone Greenfield Broccoli Festival, which is full of really plain mid-American recipes, of which the best are casseroles made with corn, cheese, flour, and milk. Dull but hearty. This, though, was tangy and quite delicious.
