Do: roast your broccoli
If you’ve always just thrown your broccoli into a pan of salted water, read on quickly for a great tip that will significantly improve your life.
Don’t get me wrong, I eat boiled or steamed broccoli very often. When the salty water has soaked so deliciously into those florets, it’s wonderful! Still, you’re really missing out if you’ve never eaten roasted broccoli. The flavor and texture change so much that it almost seems like a different product. The outside of the florets becomes crispy and the flavor much deeper. Truly the perfect side dish for when it’s cold outside.
Simple
It’s also incredibly simple to make. Preheat the oven to 220 ºC. Cut the broccoli into florets. Make as much or as little broccoli as you like, as long as it fits in a single layer on a baking sheet or in an oven dish. Otherwise, it will steam and won’t become as deliciously crispy. Toss the broccoli with olive oil, pepper and salt for the most basic version. I often add a few whole, unpeeled cloves of garlic as well. It’s delicious.
Take it up a notch
Roast the broccoli for 20–25 minutes, tossing it halfway through the cooking time. You can eat the broccoli as it is, or go all out and add a small squeeze of lemon juice, toasted pine nuts and/or grated Parmesan. Or take it in an Asian direction and make a marinade with sesame oil, soy sauce, sriracha, finely chopped ginger and sesame seeds, then toss the broccoli in it before roasting. Empty your fridge and kitchen cupboards and let everything loose on these crispy bites—you won’t regret it.
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