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This is a really easy recipe, but it’s one of my absolute favorites. It’s yummier than French fries! The broccoli makes such a nice side dish, a great snack, a fantastic pizza topping… that is, if you can resist eating the whole batch straight off the baking sheet. I’ve been known to roast six baking sheets of broccoli in an evening, eat it for dinner one day, lunch the next, and then make pizza with it the following day.
I find that it’s easy to eat lots of vegetables and resist snacking on unhealthy food as long as I have plenty of ready-to-eat vegetable dishes like this hanging around in the refrigerator.
2 pounds broccoli
4 (or more) cloves garlic, coarsely chopped
1 teaspoon sea salt or kosher salt
2 to 3 tablespoons olive oil
1. Preheat oven to 400 degrees.
2. If the skins are tough, peel the broccoli stalks, starting from the bottom, using a paring knife—the thick skin will peel away from the stalk. Then slice the stalks into coins less than ¼” thick. Keep them separate from the florets. Cut the florets into bite-sized pieces.
3. Coat 1 or 2 large baking sheets with non-stick spray or oil. (This makes clean-up a lot easier.)
4. Toss the broccoli stalks with half the oil, garlic and salt in a bowl until evenly coated with oil. Spread the broccoli stalks out into a single layer. Roast until the stalks are tender and beginning to brown, about 20 minutes.
5. Toss the broccoli florets with the remaining oil, garlic and salt, and roast them like the broccoli stalks until tender and beginning to brown. That will take less time—more like 12-15 minutes. Eat and enjoy!