Roasted Broccoli

I have yet to find a veggie that doesn't do well in the oven. Things like this are nice because they don't require much skill, attention, preparation or time, but it's hard to mess up and it's always good. And hey- one less thing hogging the stovetop.

I love roasted broccoli because there are so many things that happen to it while roasting- it gets sweeter and richer without being bitter and there's a little bit of texture with the charred bits and the caramelized bottom. It's everything steamed and boiled broccoli want to be but can't.


Roasted Broccoli

Ingredients:

• One broccoli top, cut into medium-sized pieces.
• Enough Extra Virgin Olive Oil to lightly coat broccoli
• Salt (Kosher or Gray is best here), Fresh-Ground Pepper and garlic powder* to taste
• Juice of half a lemon (or to taste)
• Crumbled goat cheese to top (optional)

Method:

1. Preheat oven to 400F
2. Drizzle oil on broccoli and mix to cover evenly
3. Sprinkle on salt, pepper and garlic as desired
4. Roast for 10 minutes or until the tops are just starting to char and the broccoli has just darkened from the super-bright green stage.
5. Drizzle with lemon and cheese
6. Serve and enjoy

Obviously, you can use whatever cheese you want. I like the bright fresh creaminess of the goat cheese, but whatever floats your boat.

*Okay. So, fresh garlic vs powdered. Fresh garlic tastes amazing, but it a situation like this, it will burn and not taste good at all. The dry stands up to the heat better and won't burn. Besides, the dried gives a more subtle flavor without overpowering the food in this circumstance.You'll thank me later.