Roast broccoli

Roast broccoli

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Conventional thought rarely yields surprises. This underrated vegetable suffers from a lack of endeavour and imagination in most kitchens. Steamed or stir-fried seems to be its common fate. Most things can be improved with time in a hot oven, some fat and the correct seasoning. Broccoli benefits more than most, with the oven releasing its umami potential.

Ingredients

Quantity Ingredient
2 heads broccoli
50ml virgin olive oil
1/2 teaspoon dried chilli flakes
freshly ground black pepper
murray river pink salt
1/2 lemon, zested and juiced

Method

  1. Peel the skin from the broccoli stems and cut the whole heads of broccoli lengthways into quarters.
  2. Preheat the oven to 180°C.
  3. Put the broccoli in a heavy baking dish and splash over the olive oil. Season with the chilli, pepper and pink salt to taste. Bake for 15–20 minutes until the broccoli is golden brown.
  4. Just before serving, add the lemon zest and a good squeeze of the juice.

Note

  • You can roast the lemon half with the broccoli and then squeeze the juices over the cooked broccoli. This deliciousness can be compounded by the addition of a good dash of fine balsamic vinegar. Also try roasting broccolini, kale or cavalo nero for similar gustatory splendour.
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best
kitchen
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