Roasted Broccoli

July 29, 2016

Every year we attempt a small plot of broccoli in the garden and every year without fail, something happens and we hardly get any broccoli!  I decided to give it one more go this season and I am so glad that I did.  We can barely keep up with eating it!  It is producing beautifully and the only thing I can think of that is helping it out is that I planted it beside a rutabaga crop.  If its not the goats breaking into our garden and eating the broccoli its been pests destroying it in a matter of days.  This year, my rutabaga leaves were ate up with pests, but it was my way of living in harmony with the pests.  I wanted the root which was untouched in the ground and the bugs wanted the leaves and it kept the pests from visiting my other crops.  By accident I have found a wonderful balance between these two plants and will certainly plant them together from here on out.

One of our favorite ways to eat this overflowing amount of broccoli is roasting it.  This is DELICIOUS.  I was honestly having to ration it out on my kids plates last night at dinner.  They couldn’t stop!

INGREDIENTS:

  • 1 head broccoli, cut into pieces all the way through the stem
  • 2-3 cloves garlic, finely chopped
  • 3ish tablespoons extra-virgin olive oil (I just eyeball this)
  • 1/4 cup freshly grated parm cheese (more or less to taste)
  • 1/4 cup pine nuts, toasted
  • juice from half of a lemon
  • Salt and freshly ground pepper

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DIRECTIONS:

Preheat oven to 400*.  Wash your broccoli.  If using homegrown broccoli I like to fill a sink with cold salt water and let it soak for about 5 minutes.  This helps pull out any dirt/bugs hiding in the heads.  Dry the broccoli the best you can so it will roast better.  I put the broccoli on a kitchen towel, cover it with another towel and press the heads of broccoli until they feel mostly dry.

Line your baking sheet with parchment paper, coat the broccoli with olive oil, garlic, salt and pepper.  Give it a good rubbing to make sure the olive oil is coated all over the broccoli.  Put it in the oven for 15-20 minutes or until the broccoli is slightly crispy on the ends.

While the broccoli is baking toast your pine nuts on a skillet.  Once broccoli is done, squeeze the lemon juice all over the broccoli, add the parm cheese and the pine nuts.  Toss around to make sure its all coated and enjoy!

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