October 5th, 2010

Roasted Broccoli

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Serves 6

Truth be told, I don’t measure the ingredients here all the time. This is more of a method than a recipe, really, but I’ve listed the ingredients just in case you are super scared of winging it. Broccoli is taken to new heights with the help of some olive oil, salt and the correct heat application. Roasting broccoli brings out all sort of toasty tones, and it’s so easy, too!

1 1/2 pounds broccoli

3 tablespoon olive oil


Preheat oven to 425 F. Line a large baking sheet with parchment.

Peel the broccoli stalks and chop them into 3/4 inch pieces. Cut the rest of the broccoli into large branches. Place on the sheet, drizzle with olive oil and sprinkle with salt. Toss to coat.

Place in the oven for about 10 minutes on each side. Broccoli should be have various shades of toasty brown. Serve as soon as you can!

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