Gentle Readers, sometimes the lack of ingredients in the home leads to innovation. Such was the case when I finally got around to trying roasted broccoli out with TPCs Jr. They love broccoli, and they are experimental by nature, but roasting is somewhat outside the box.
Observe, broccoli cooked until almost brown. Because we were in a terrific hurry, I cranked the heat up a bit past the 425 degrees typically recommended, but just to 435 or so. Then, a lack of lemons at the last minute led to orange, and a wonderful new dish was born.
Roasted Broccoli with Orange Recipe
1. Cut some amount of broccoli into reasonably good sized florets (we used a couple of crowns for this), wash and throroughly dry (do not skimp here).
2. Meanwhile, preheat oven to 425 degrees. Pour a dash of olive oil on a baking sheet. Toss the florets and garlic in the oil, sprinkle with salt, a grind of black pepper, and a pinch of crushed red pepper flakes. Toss.
3. Roast broccoli for 25-30 minutes, rotating the pan, and turning the broccoli for even cooking halfway through. You want browned not blackened.
4. Remove from oven and serve while hot/warm. At the table, squeeze with the juice of an orange wedge. Pretend you’re eating cheap Chinese made cheaper and healthier, and thank me later.
That’s it. Swap lemon for orange and you have exotic broccoli that’s a snap to make. The Jrs and I ate a ton of it, and agreed the orange juice really made the dish. Are you a roasted broccoli fan? What’s your variation? Post a comment below!
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