Oven-Roasted Broccoli
When roasted at high temperature, broccoli develops nutty sweetness and delicious crispy bits here and there, while still retaining a slightly crunchy texture. Garlic and Maldon salt roasted with the broccoli add depth to its flavor; a little lemon zest and juice add freshness and color, and pungent freshly-ground pepper adds the finishing touch. Because the acid in the lemon juice can turn the broccoli an unappetizing color, serve it with lemon wedges rather than applying lemon juice before serving.
— 4 servings
*Items marked in green are available from The Gourmet Corner.
Ingredients
Preparation
Pre-heat the oven to 425F.
Wash the broccoli and pat it dry with a clean kitchen towel. Cut into large florets.
Put the broccoli in a rimmed cookie pan or a roasting pan, sprinkle with the garlic slices and Maldon salt crystals, then drizzle with the oil. Toss well to make sure it’s all evenly distributed.
Roast 25-35 minutes, turning every 8 minutes or so, until the broccoli is speckled with crispy bits and can be pierced with a fork. The cooking time will vary, depending on how large the chunks of broccoli are.
While the broccoli is roasting, zest half the lemon and cut the other half into 4 wedges.
Pile the broccoli on a platter, scatter the lemon zest and over it, then season well with freshly-ground 4-color peppercorns. Serve immediately, accompanying each serving with a wedge of lemon.
