When I do veggies, I usually tend to roast them, as I feel it brings out their flavors better, and honestly, I usually don’t like them raw. Broccoli is one of those veggies that tastes amazing when you cook it just right, and I think I may have found a new favorite recipe using it, especially when it’ll inevitably show up at the farmer’s market in abundance (and cheap as shit because there’s a glut and people don’t typically buy it).
You’ve probably noticed that I’ve got a lot of recipes with lemon juice showing up lately. I actually kind of have a small trick for that. I don’t own a juicer (and kind of think it’s a waste of time), but what I do have is a local grocery store that does fresh squeezed juices, and expands their typical orange juices to include lemon (and occasionally lime) in the summer. It’s cheap (usually $1 for 8 oz of juice), way less effort than juicing a ton of lemons yourself, and the fresh squeezed makes it taste even more delicious.
Crispy Broccoli with Lemon and Garlic
Lasts 3 meals as a side
- 1 lb fresh broccoli
- 3 T olive oil, divided
- red pepper flakes
- sea salt
- finely grated lemon zest (from at least half a lemon)
- 2 large garlic cloves, minced
- fresh squeezed lemon juice to finish
Preheat your oven to 425. Take a baking sheet, lay down some foil on it, and take half of your olive oil, and drizzle it on the foil, brushing it into the foil so that it’s evenly coated (see picture 3).
Take your broccoli, and slice through the stems as close as you can get to the bottom of the floret crown. The florets will naturally break into several large chunks, and you can break these down a little bit further to get a more manageable size like the first picture that you see above. Deb recommends peeling and cutting up the remaining stems, but I honestly wasn’t feeling in the mood to do that, so I skipped it. It is an option, though.
Mix together your remaining olive oil, red pepper flakes to taste, a bit of sea salt, your minced garlic, and lemon zest, and then toss with the florets to coat. Spread the broccoli in a single layer in your prepared sheet, and then put it in the oven. Roast for twenty minutes, and then flip and move around the pieces with a spatula. Picture five is what your broccoli will look like after those first twenty minutes or so. I roasted mine for another ten minutes to get a good char on it, but not, say, burnt (see pic six). General rule is after that first twenty minutes check it every five minutes or so to see where it’s at.
Before taking it out of the oven, take one of the smaller florets and taste it to be sure it’s to your liking. If it is, take it out of the oven, and then sprinkle with fresh lemon juice to your personal taste, and then enjoy the ridiculously good broccoli. (Or follow one of Deb’s riff suggestions; some of those sound real good.)