It turns out it’s pretty hard to use 3lbs of broccoli when you’re only feeding two people. I learned my lesson, and we ate so much broccoli that we almost turned green*.
I vowed to use every broccoli floret in that bag and I DID. Triumph!
In an attempt to lazily use the last ¼ of the bag I came up with this quick recipe. I roast a lot of vegetables so it wasn’t that much different than anything I’ve done before. Roasted broccoli tastes A LOT different than raw or steamed broccoli. It’s nutty and juicy… And well, just plain delicious.
Rob loved it. I loved it. We ate the whole darn pan of it in one sitting.
Serves 4, (or two Block family members)
3/4lb broccoli florets & stems (cut the stems small if you’re using them)
3 cloves garlic, minced
2 tablespoons olive oil
**other additions you might like: red pepper flakes, parmesan cheese, lemon juice
Preheat your oven to 450°.
Combine broccoli, olive oil, garlic, salt and pepper in an oven-safe baking dish.
Roast broccoli about 20 minutes, or until you can pierce stems with a fork. Your broccoli will be very slightly browned and wilted. Enjoy!!