Roasted Broccoli

the aforementioned brown spots

It's kind of hard to call this a recipe. It's more of a technique really. It's not the most attractive way to prepare broccoli (it gets ugly brown spots), but then again most people don't take photos of their dinner, so really who cares. I think roasting broccoli is so good, I might even describe it as scrumptious (except I'm not sure I can bring myself to say that about broccoli).

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)