the aforementioned brown spots |
You can use the same technique for roasting cauliflower. It really transforms it (seriously, you won't believe how good it is).
Roasted asparagus is another great one. I love it sprinkled with some ground anise (or fennel) seeds. I use a coffee grinder to grind them. I'm getting a little hungry just thinking about it.
ROASTED BROCCOLI
broccoli, cut into florets
extra virgin olive oil for drizzling (about a tablespoon per cup of florets)
salt and freshly ground black pepper to taste
dried crushed red pepper flakes to taste (optional)
finely chopped garlic to taste (optional)
1. Preheat oven to 450° F.
2. Place broccoli in a bowl and drizzle with just enough olive oil to coat. Sprinkle with salt and pepper (and red pepper flakes if you want to add a little spice).
3. Spread broccoli on a rimmed baking sheet. Roast for about 10-12 minutes, then turn broccoli over. Roast for another 10-12 minutes or until broccoli is brown in spots and tender enough to pierce easily with a fork. If you want to add garlic, sprinkle it on the broccoli just a few minutes before it’s done (so it doesn't burn). Serve hot.
I served this with Pasta with Sundried Tomato-Red Pepper Sauce (a nice combo) |
2 comments:
Susan, the pasta looks delicious. I will be making it soon!
Susan, I made the pasta for dinner last night and even took a picture. My picture may not have been as pretty as yours but the pasta was delicious. It was not difficult to make either. Jimmy liked it, too.
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