Sunday, March 23, 2014
Crisp Roasted Broccoli
Turns out roasting is a really great and easy way to prepare broccoli. I don't think I've had crisp broccoli before (unless you count fried breaded broccoli), but was pleasantly surprised by the crispy fringes of the florets that came out of the oven. All you have to do is cut the broccoli into bite-sized florets, toss with some oil, and roast for 15-20 minutes in a 500F oven. Toss with salt to taste.
Check out the Brussels sprouts/broccoli section of Kenji Lopez-Alt's great primer on roasting fall and winter vegetables. I've tried this with Brussels sprouts, too, but don't like the results anywhere near as much. Certainly you do manage to avoid the off-putting sulfurous aroma, but the Brussels sprouts just ended up mushy for me. After refrigerating, they regained a more pleasing texture. But I was hoping for something like the showstopping, crisp fried Brussels sprouts I've had before. Guess you have to fry them to get that.