roasted broccoli & garlic
May. 3rd, 2010 10:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
octette in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomtonight i roasted the crushed and peeled cloves from a whole head of garlic with the broccoli florets cut off of six heads of broccoli in about 1/4 c of olive oil.
in the oven at 375F for 45 minutes; every fifteen minutes i tossed the broccoli and garlic with a spoon to get more even cooking. as soon as they came out of the oven, i used a slotted spoon to put them in a bowl (cutting down on excess oil), and tossed with about 1/4 c of romano cheese i grated on a microplane.
the heat of the broccoli and garlic melted the cheese just enough so that it perfectly melded with the flavors of the broccoli and garlic, and it was just salty enough that i was glad i hadn't added salt while roasting.
it served huge portions to two people (as a side dish, it probably easily serves four). i served it with a variation of baked ziti, and the flavors complemented really well -- although as i was eating it, i was wishing for quinoa or cous cous instead of baked pasta.
next time i'd probably use two heads of garlic, because the crispy caramelized outsides and melty sweet garlicky insides of the cloves of garlic were so amazing that i could have easily eaten just a plain bowl of that.
i've been really skeptical of roasted broccoli up until now -- and honestly now i cannot even remember why, because it was so delicious.
in the oven at 375F for 45 minutes; every fifteen minutes i tossed the broccoli and garlic with a spoon to get more even cooking. as soon as they came out of the oven, i used a slotted spoon to put them in a bowl (cutting down on excess oil), and tossed with about 1/4 c of romano cheese i grated on a microplane.
the heat of the broccoli and garlic melted the cheese just enough so that it perfectly melded with the flavors of the broccoli and garlic, and it was just salty enough that i was glad i hadn't added salt while roasting.
it served huge portions to two people (as a side dish, it probably easily serves four). i served it with a variation of baked ziti, and the flavors complemented really well -- although as i was eating it, i was wishing for quinoa or cous cous instead of baked pasta.
next time i'd probably use two heads of garlic, because the crispy caramelized outsides and melty sweet garlicky insides of the cloves of garlic were so amazing that i could have easily eaten just a plain bowl of that.
i've been really skeptical of roasted broccoli up until now -- and honestly now i cannot even remember why, because it was so delicious.
no subject
on 2010-05-04 04:38 pm (UTC)no subject
on 2010-05-04 04:42 pm (UTC)