Monday, June 14, 2010

Roasted Broccoli

(taken from Home Ec 101)

1 bunch broccoli cut into bite-sized florets, stems peeled and cut into 1/8″ discs
1/4 cup extra virgin olive oil
2 cloves garlic, smashed and roughly chopped
pinch of crushed red pepper *optional*
1/8 cup parmesan cheese
salt and fresh ground pepper to taste

Preheat the oven to 425F.

Over medium heat in a small, heavy skillet heat the smashed garlic cloves, olive oil, and optional crushed red pepper -if that’s your thing, it is mine- for about 5 minutes.

Smashing the garlic cloves increases the number of broken cells in the garlic clove, this allows more of the oils that carry the garlic flavor to infuse into the olive oil. It is perfectly all right to double or triple the amount of olive oil needed (plus the extra seasoning, of course) and store the extra in the refrigerator. The oil will become solid in the fridge, but it will return to liquid when brought back to room temperature for the next batch.

Immediately remove from the heat if the garlic begins to brown, it should be golden, burnt garlic has a very bitter taste and will do nothing for your impression of broccoli.

Place the broccoli in a large bowl, pour the hot olive oil over the broccoli, and toss to coat evenly.

Spread on a baking sheet, lightly sprinkle with salt and bake for 8 – 10 minutes, just until the florets begin to brown.

Toss with parmesan cheese and fresh ground pepper.

4 servings

Amount Per Serving

Calories 80
Total Fat 7.6g
Saturated Fat 1.2g
Trans Fat 0g
Cholesterol 1mg
Sodium 46mg
Carbohydrate 3.7g
Dietary Fiber 0.1g
Sugars 1g
Protein 1.5g
Vitamin A 21%
Vitamin C 56%
Calcium 3%
 Iron 2%

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