Blasted Broccoli
Most people don't get excited by the idea of broccoli. Chances are you grew up eating it steamed and mushy, and had to mentally prepare yourself for each bite. Eating your broccoli meant you could have dessert though, so it was worth it. Dessert = motivation.
But, as it turns out, broccoli is actually super delicious when prepared right. With a little olive oil, a healthy dose of kosher salt, black pepper, and even a little zip of spice, you can make broccoli that will make you forget about dessert all together (OK, maybe that was a stretch. But it really is that good!) You wanna know the key to my infamous blasted broccoli? What makes my loved ones swoon (especially if I'm making it with my cheesy mac and cheese)? A REALLY hot oven. It ain't called blasted broccoli for nothing!
And don't confuse blasted for burnt. No no. This broccoli gets crisp, flavorful and slightly smoky. You almost forget you're eating broccoli. Served with just about anything - chicken, steak, pasta, soup, you name it - consider my blasted broccoli “vegetable candy.”
Oh. Did I mention it's extremely easy to whip up? Read em' and weep!
Blasted Broccoli
1 head of broccoli, chopped
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
Preheat oven to 450 degrees. Drizzle olive oil, salt, pepper and red pepper flakes over broccoli and toss until well coated. Roast for 20 minutes, giving broccoli one toss 10 minutes through. Roast until broccoli is fully cooked and beginning to brown.
