Food

#SundayCookingAdventures: Roasted broccoli with shallots and garlic

2014-05-18 09.20.44

I know folks are always on the hunt for good side dishes.  Longtime followers of this blog know that I love roasted vegetables. I’ve posted roasted broccoli before, but I amped it up a bit this time by adding shallots and garlic powder (could have just as easily added minced garlic instead). As usual, I skipped the salt, but I did use a lot of freshly ground black pepper. I chose only to use the flowerettes of broccoli, but my sister — and most people, I suspect — uses the entire stalk. I’m just too lazy to slice up the whole thing, but it tastes good either way.

Be sure not to crowd the baking sheet; use two if you have to. Otherwise, the broccoli will steam, not roast. And it just won’t be the same.

If you don’t like broccoli, try it roasted. You won’t be sorry.

Roasted broccoli with shallots and garlic

Cooking spray
2-3 heads of raw broccoli
2-4 teaspoons of olive oil (if you only have enough for one pan, 2 teaspoons of oil will do it. Otherwise, use 2 teaspoons in each pan)
2 shallots
black pepper (as much as you can stand, to taste)
1/2-3/4 teaspoon of garlic powder OR 1-2 garlic cloves minced. (Adjust amount according to taste.)
2 teaspoons of dried basil, or to taste (I use a lot because I LOVE basil.)

Preheat oven to 400 degrees.

Coat a large baking sheet with aluminum foil, then give it a light spray with cooking spray. Wash broccoli. Cut off flowers and slice into uniform pieces, so they cook evenly, and dry on paper towels. Slice shallots. Mince garlic if using fresh. Toss broccoli, shallots, fresh garlic if you are using, and olive oil together on baking sheet. Sprinkle with dried basil, pepper and garlic powder (if you’re not using fresh garlic). Roast in oven for about 20-25 minutes. Broccoli should be lightly browned, but not burnt.

Serve.



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