I came across the Amateur Gourmet's makeover of Ina Garten's roasted broccoli, claiming that it was the best broccoli ever. Sure enough, it was followed with tempting pictures of broccoli florets and stalk roasted to perfection, with a tint of yellow and brown.
I do agree, roasting broccoli is a way to perfect the vege. So far my favourite broccoli was grilled at a local restaurant, it had a buttery, fragrant tang.
I omitted Parmesan and lemon from his remake after roasting ... Should have stuck to my lemon juice instinct 'cause I did not recall the exact recipe.
This was my second take on roasting broccoli. This time, I covered the broccoli completely in foil. It's to prevent the oil from splattering around.
The first? I had my vege burnt at the bottom as I was squinting to check the slightest browning which was made difficult because of the yellow lighting in the oven.
Roasted Broccoli (serves 2-3)
1 head broccoli, florets cut to even sizes and stalks thinly sliced
1 tbsp vegetable oil
1/4 tsp salt
Ground pepper, to taste
1 garlic clove, sliced
1. Preheat oven to 200°C.
2. In a large bowl, toss broccoli with vegetable oil, salt and pepper.
3. Arrange broccoli evenly in a makeshift foil container, scattering stalks on top florets to prevent burning. Arrange garlic slices on top. Cover with another foil sheet.
4. Bake (with both top and bottom heat) in the oven for 5 minutes. Then, switch to top heat only and roast for 10 minutes.
Results may turn out better if your oven has a roast function.
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