Broccoli is my favorite vegetable. I know, I sound so earnest. I didn’t say it was my favorite food, just my favorite vegetable. But I do love it so.
To be even more annoying, allow me to tell you that my favorite way to eat it is simply steamed, with a squeeze of lemon and a good shower of salt. Cheesy sauces and gratins are all well and good, but not for broccoli. Not for my broccoli.
A few months ago I was at a trendy bar in the Belltown neighborhood of Seattle called Black Bottle. I was with some friends and we were trying to decide on some nibbles from what was a very appealing menu. Our server told us we had to try the “blasted” broccoli which I scoffed at. I know how I like my broccoli, thank you very much. Over the course of the few hours we were there, I saw that very dish on almost every table in the place.
Recently, I came across the recipe for this same “blasted” broccoli in one of my food magazines. I made dinner for a friend with a new baby a couple of nights ago, and wanted to bring a simple side dish. I figured it was time to try this one. I am totally smitten with roasted cauliflower, why not broccoli?
I’m here to tell you that roasted – it’s really great. This is a good recipe, something to make when you want to make broccoli but want to dress it up a little bit. The broccoli itself caramelized, much as cauliflower does, and the garlic gets nice and toasty too. The whole dish gets a little kick from the red pepper flakes. Want more kick? Add more red pepper. Just like roasted cauliflower, you will want to season this dish well and allow it time enough in oven to get nice and toasty brown.
One Year Ago: Green Goddess Salad with Romaine, Cucumbers, and Avocado
Roasted Broccoli with Garlic and Red Pepper
From Bon Appétit
4-6 servings
1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 tbsp. olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper
Preheat oven to 450°F. Toss broccoli and 3 tbsp. olive oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tbsp. oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to caot. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
This is my favorite way to eat broccoli. We just had it two nights ago! Beautiful photos, as always.
Comment by The Leftoverist — July 17, 2009 @ 4:17 am
My favourite way with broccoli is to stir-fry it with garlic, ginger, sesame oil and soy sauce, with a sprinkling of roasted sesame seeds on top. I’ve never thought to bake it – will definitely give this recipe a try, thanks!
Comment by Koek! — July 17, 2009 @ 7:23 am
I love broccoli too! And I agree, I don’t care for cheese on mine either. This looks like such a quick, easy and light way to serve them–they look fantastic.
Comment by HappyTummy — July 17, 2009 @ 10:27 am
I am roasting some vegetables later and I happen to have some broccoli in the fridge. I would never have thought of adding it.
Comment by Jacqueline — July 17, 2009 @ 10:31 am
I have never tried roasting broccoli, what a wonderful idea. I love roasted cauliflower so im sure I would like this as well.
Comment by zoe — July 17, 2009 @ 1:04 pm
Leave it to you to make broccoli look sexy. Steamed, stir fried with sesame oil, garlic and a smattering of salt, and blasted in a hot oven. My three favorite ways to eat broccoli.
Comment by tara — July 17, 2009 @ 2:14 pm
I LOVE roasted broccoli – this is really good with just olive oil and S&P too. Also, I like to do brussel sprouts and cauliflower the same way. Nice photo!!
Comment by ButterYum — July 17, 2009 @ 4:09 pm
I’m sold. Broccoli is my favorite too, and I’ve never roasted it like this. Must try.
Comment by lisaiscooking — July 17, 2009 @ 4:48 pm
I had never tried broccoli before I moved to the states, so it’s been a bit of a rocky road to like it. My favorite way is similar to yours: steamed, with lemon, salt, crushed garlic, and olive oil. Nothing better, although the roasted version sounds really yummy, too!
Comment by Eralda — July 18, 2009 @ 2:51 am
It looks great! A superb way to enjoy broccoli :)
Comment by Karine — July 18, 2009 @ 3:44 am
Broccoli is the favorite veggie in our house too. I am definitely going to try this one.
Comment by kelly f — July 18, 2009 @ 4:25 am
I cant imagine broccoli on a bar menu! But I must say ‘blasted broccoli’ is a catchy name and yours looks delicious. I’m guessing that the high oven temp is important here (for caramelization)?
Comment by veggiebelly — July 18, 2009 @ 4:30 am
Broccoli is my favourite veg too :)
Actually, as I type this, I have a giant batch of garlic roasted broccoli in the oven. You’re right, it almost become like a different veg altogether when roasted. So nice and nutty! Yumms!
Comment by Marta — July 18, 2009 @ 5:10 pm
Barefoot Contessa has a roasted broccoli recipe that’s delicious with lemon & parmesan, but this sounds like an easier, everyday version… thanks!
Comment by The Single Gal — July 18, 2009 @ 7:03 pm
What an interesting recipe. I never know what to make with broccoli except potage.
Comment by Hélène — July 19, 2009 @ 3:58 am
I roast broccoli with some shrimp along with it, it’s a great dinner!
I roast anything………..
Comment by Stacey Snacks — July 20, 2009 @ 1:33 pm
Mmm I love broccoli too. Sometimes we just eat it plain and steamed. For my favourite vegetables, that’s actually how I prefer to eat them. Like asparagus mmm. I’ll have to try this roasted broccoli out though! Sounds intriguing and looks delicious.
Comment by Ashley — July 20, 2009 @ 2:09 pm
Just made it and it was a huge hit…. Including the 5 year old and 20 month old.
Comment by Kelly f — July 21, 2009 @ 2:33 am
George Bush Snr. must be the only person in the world who doesn’t like broccoli. I love it! (I have a hard time spelling it though – it is the one word I will always have trouble with).
I make a roasted broccoli recipe similar to this, and at the end I throw in shrimp to make it a complete meal. I’m always ruining your vegetarian dishes, huh? ;)
Comment by Hilary — July 21, 2009 @ 12:06 pm
Dana – I just made this for some friends, and a kid version with everything but red pepper flakes, and we LOVED it. I went ahead and added sea salt before roasting, and we loved it. My friend said it’s just like Black Bottle’s addictive recipe. Thanks for the sharing this!!!!
Comment by Deb — August 9, 2009 @ 2:19 am
So, we’re not the only ones who were inspired by the “blasted” broccoli at Black Bottle!! We’re kindred souls.
Peef and I went home and immediately recreated the dish as best we could. I’m convinced the secret is in a little bit of butter added to the olive oil… ;)
Comment by lo — July 14, 2010 @ 11:34 pm