Thursday, July 30, 2009

Oven Roasted Broccoli

This is by far the best broccoli recipe I have. I mean sure, you can make a cheese laden casserole with a ritz cracker topping, and that will be tasty, but with that recipe, you negate all of the wonderful nutritional value of the broccoli and then you might as well just take the cheese and crackers and rub it all over your inner thighs, because that is exactly where that shit is going to go. This tastes awesome, the garlic and broccoli together with the roasted flavor is fabulous. And get this, its good for you too.

The garden is coming along. My jalapeno plant is still coming along, the cucumbers are tiny little spiky oblongs that look like they will never mature to full cucumbers but I have faith. I finally got my fist summer squash, I'm not sure how both plants that I have continue to flower like they are and not produce fruit. Something is eating my basil, like crazy - I went out and bought three more plants hoping that one of it will make it. My tomatoes, although green are very prolific, I'm assuming in a few more weeks we'll be up to our elbows in tomatoes. Thyme - does anyone have any recipes that use a lot of fresh thyme? I've got thyme coming out the ying yang and need someway to use it. Any ideas welcome, seriously.

Also, I'll be heading to Napa and Sonoma soon. If you could let me know your favorite wineries to visit out there I would greatly appreciate it. I've been there before and I'm familiar with some of the wineries, but there are just so many of them that I'd love to have your information with me when I plan my winery tours. Thanks.

Oven Roasted Broccoli with Garlic
2 Heads broccoli broken into florets
1 clove garlic minced
2 tsp canola oil
sea salt and pepper to taste

Combine oil, garlic salt in pepper. In a large bowl pour oil mixture over the broccoli and toss to coat.
Place in 400 degree oven and bake for 15-20 minutes. If you feel like it, squeeze the juice of half a lemon over the broccoli before serving.

I ate this warm right out of the oven, and cold the next day, it was great both ways.

Rating = So Damn Good


Meg said...

Thank you for this! Just got our first broccoli from the farm share and love roasting, so this is perfect!

Brenna said...

That does look good. I've been trying to be better about giving the wee one more veggies. Will definitely try. Also, is there a particular kind of cheese that adheres better to the inner thigh?

jennybeth said...

William Sonoma has a wonderful recipe called "Summer Vegetable Tian" that I've made several times and love! It call for a little thyme and also calls for zucchini.

JB said...

Oh Meg, you're welcome. Also, sprinkle a little grated Parmesan cheese over it as soon as it gets out of the oven, that's awesome too.

Meg said...

Made it tonight. Yum. Going in the regular rotation. May add fresh thyme next time and some squash and carrots. Would that all be good together you think? Hooray for fresh veggies and herbs!!

laura said...

I've done a similar recipe to this with cauliflower and it came out so good. Will have to try now with broccoli b/c we have oodles of it.

p.s. my basil got destroyed this year too. I couldn't figure out what it was b/c there weren't any bugs or mold to be seen. Thyme is awesome. I use it in everything, esp. in chicken dishes.

JB said...

Laura - I wondered if this would be as good with cauliflower. I just made a pan seared cauliflower recipe tonight and it wasn't nearly as good. I will probably post that one tomorrow.

I found a beetle on my basil this morning, first time I've seen any sign of insects on them. I also bought some of that spray that is supposedly made up of animal blood and urine (appetizing right) and sprayed it around the raised boxes in case it's a rabbit that has been eating my basil - it says that is will keep away all forms of herbivores from your garden. Let's see if it makes a difference, or if I'm just dealing with beetles which will be terrible, because we don't spray the garden with any insecticides or treatments.

I saw on your blog that you ski in VT, which mountain? CB only skis Sugarbush. Do you ski there at all?

kristin g said...

Sterling Vineyards and S. Anderson make some awesome wines, not to be missed. Also Rusack. Skip Fess Parker - ugh!

JB said...

Kristin - thanks for the recommendations. I've spent the last two days researching what wineries I think that we should try and see and which ones we should skip, so any information is helpful, Thanks.

Molly Verock Card Design said...

We made this last night and YUM! I almost didn't have any left overs for lunch today! Thanks for the recipe!

JB said...

Oh Molly, you're so welcome. Thanks for the comment. I love to hear when people have tried something and like it. I also like to see that people read the blog too. Its definitely gratifying.

Anonymous said...

im eating a bowl full of roasted broccoli right now tastes way better than a bowl of chips or candy and i make it all the time when im in the mood to snack and roasting is the best way to cook broccoli so none of the nutrients are rendered like boiling broccoli