September 18th, 2014

Roasted Broccoli

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Roasted Broccoli

Broccoli is definitely one of the more familiar crops that CSA members find in their share boxes. We tend to experiment a lot in the kitchen with kohlrabi, turnips, daikon radish, greens, things that people need easy go to recipes for. While most of you probably have some broccoli favorites, one of my favorites is a little unconventional! Roasting the broccoli like you would any root vegetable caramelizes the edges and lets the ends get brown and crispy. Top it with grated garlic or parmesan when it’s coming out of the oven or eat it as is.

Roasted Broccoli

Cut the broccoli into small florets. The amount of broccoli in your CSA share depends on what comes in from the harvest. This is actually 2 weeks worth – our vegetables are very fresh, and will store well in the refrigerator. You can roast a small or large amount of broccoli depending on what you have. The key to roasting any vegetables is drying them before rolling them in oil. If the vegetables are wet they’ll just steam and won’t get the crisp edges. I rinsed the broccoli crowns and then shook them out in the sink. After I cut them I dried everything with a clean dish towel.

Roasted Broccoli

Use a baking sheet or cast iron skillet for roasting. A cast iron skillet is usually my go to for roasting, but a baking sheet is thinner and the broccoli will cook quicker with more brown edges. Use whatever you prefer! Toss with olive oil, salt, and pepper. Broccoli takes about 20 minutes, shake the pan a few times during cooking.

Roasted Broccoli

Roasted Broccoli

4 cups (give or take) broccoli florets, washed and dried
1 tablespoon olive oil
sprinkle of salt and pepper

Preheat oven to 400F. Place broccoli in a large cast iron skillet or an baking pan lined with parchment. Toss with olive oil, salt, and pepper. Bake for 20 – 25 minutes, stirring or shaking the pan halfway through cooking. Top with grated garlic, parmesan, or serve as is!

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