When you read that word, I can imagine most of you out there kinda squirming in your seat. Yuck, broccoli. Gross, broccoli. Or worse, it made some of you have terrible flash-backs to when your parents were force-feeding you the little “green trees” telling you that it was good for you, even though all you could see is green mush that tasted worse than it looked.
I was the same way for a long time, too. Ever since I was little, the only way I would consume these little “green trees” is if they were steamed and if I could eat them with a whooping dollop of horseradish mayo to cut the bitterness of the broccoli. Two decades later, I still find myself eating broccoli this way. Up until last week, that is.
Last week, I was pondering on this particular veggie, thinking, “surely, there must be another way to eat this!” And alas, Alton Brown, in all of his magicalness, popped up on the tv screen telling me, “YES AMIE! There is another way to eat broccoli!!” Okay, well it didn’t happen exactly like that but I was watching his Good Eats episode on the veggie, and he offered a better way to eat broccoli for those of us who have a tough time with it.Roast it, don’t steam it.
Roasting is just as healthy as steaming, but for some odd reason, the roasting method takes away the bitter taste in broccoli and still holds its structure, not becoming soggy. So, this is the recipe for broccoli that I have twisted up, from Alton and from other sources on the internet, I have finally found the broccoli I have been looking for all of my life!
And folks be warned, when you eat this, you will not want to eat the main dish and just eat all of the broccoli. That’s what happened to us. We didn’t even eat the soup it was served with, we ate the entire bowl of broccoli instead! Since when does that ever happen!? Anyway, you have been warned. This stuff is dangerously yummy. You will not turn back after you had this.
Zesty Roasted Broccoli
Here’s what you’ll need:
- 2-3 heads of broccoli
- 1 lemon, zested and juiced
- 1/2 cup panko crumbs (japanese breadcrumbs)
- 6 cloves of garlic, chopped in big pieces
- Extra virgin olive oil
- Salt and Pepper
Here’s what to do:
- Preheat your oven to 425 degrees
- Take one broccoli head, have the head faced down onto a cutting board. With a paring knife, cut down by the stem and then cut those pieces into bite-size pieces. With the stem, slice 1/8 inch slices, or just a little thicker than the size of a quarter. Throw all the pieces in a big bowl. (Personal note: Watch a youtube video if these instructions were confusing, it’s much easier to see someone else do it!)
- Toss in the chopped garlic, and drizzle about 3-4 tbsp olive oil, toss to coat. Add salt and pepper, as much as you like.
- Once oven is preheated, spray a cookie sheet and add panko crumbs. Place in the oven for a couple minutes, or until toasted. Then add to the broccoli bowl, mix all together.
- On the same sprayed cookie sheet, pour on the broccoli garlic mix. Place in the preheated oven for almost 10 minutes. Keep your eye on it, the broccoli florets brown quickly! And a little browning is good, it adds extra flavor.
- After the broccoli is done, transfer to a serving dish. Add lemon juice and zest, stir to combine. And enjoy!!