I’ve gotten bunches of broccoli this summer, and I usually find the fastest and easiest way to fix it is to steam it and serve it as a side or mix it into a stir fry. This technique was a bit more difficult, but amps up the flavor.
The preparation is the easy part: toss broccoli florets in olive oil with minced garlic and place on a foil lined baking sheet in a 425 degree oven. However, It was hard for me to feel when the broccoli was done cooking, since it doesn’t soften externally like when steaming. I ended up overcooking this batch a bit, but if you test doneness by removing a floret and cutting into it rather than just poking pathetically with a fork, you’ll have much more success.
Garlic roasted broccoli, via Damn Delicious
Florets from 1 head broccoli
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup grated Parmesan
salt and pepper, to taste
1. Preheat oven to 425 degrees F.
2. Toss broccoli florets with olive oil and garlic then place in a single layer onto a baking sheet lined with foil.
3. Place into oven and bake for 15-20 minutes, or until tender (test by cutting with a knife, not sticking with a fork!)
4. Serve immediately, sprinkled with Parmesan and salt and pepper to taste.