Roasted Broccoli - To Try

Roasted Broccoli

Recipe submitted by Valerie Van Horn Murphy; edited to be compliant.

INGREDIENTS: from My Beautiful Plate

• 1 and ½ pounds broccoli crowns (roughly 2 heads)
• ¼ cup extra virgin olive oil
• 4 garlic cloves, pressed
• ½ teaspoon kosher salt

DIRECTIONS:

1. Preheat the oven to 475 degrees Fahrenheit. Note: The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer), or if you prefer less crispy florets, you can reduce the oven temperature by 10 to 15 degrees and adjust cooking time as necessary.
2. Line a sheet pan with aluminum foil covered with unbleached parchment paper. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
3. In a large bowl, whisk together the olive oil and pressed garlic. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
4. Roast the broccoli for 15 to 20 minutes, until tender. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days

SERVES 3-4 unless you are like me and this is dinner!