|Nutritional Guidelines (per serving)|
|Servings: serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
As vegetables go, broccoli is a bit of a workhorse. Supermarkets always stock it, picky kids will reliably eat it, and caterers and chefs know the sturdy stalks are crowd-pleasers. Unfortunately, that means it gets a little played out.
Well, it's time to get excited about broccoli again. Not only is this recipe quick and easy, but it's also absolutely delicious. The first time I made it, my kids went bonkers for the stuff, playfully fighting over plate after plate and literally begging for more until they'd devoured a whole crown of broccoli. And all it took to turn it so ridiculously good was olive oil, a little fresh ginger, a pinch of salt, and a quick roast in a hot oven. It's easy enough for a busy weeknight, special enough for company, and tasty enough that you might even win over some broccoli haters. As for the broccoli lovers, you'll just make them very, very happy.
Make It a Meal: For a quick meal on a busy night, take advantage of the preheated oven, and cook our Indian-spiced salmon while the broccoli roasts. Serve with a side of Israeli couscous with dried cranberries and toasted almonds. For dessert, top some vanilla ice cream with sliced bananas, and drizzle with tahini (or, if you're feeling fancy, with tahini caramel sauce).
- 1 1/2 pounds (640 gm) broccoli (trimmed)
- 2 tablespoons extra virgin olive oil
- 1-inch piece ginger (peeled and grated or finely minced)
- generous pinch of kosher salt or sea salt
- 3 to 4 cloves garlic (unpeeled, optional)
Preheat the oven to 425 F / 220 C / Gas Mark 7. Line a large rimmed baking sheet with parchment paper and set aside.
Cut the broccoli into medium-sized spears. If there is extra stalk remaining, peel any tough skin with a vegetable peeler or sharp knife, then cut the stalk into chunks.
Place the broccoli on the prepared baking sheet and drizzle evenly with the olive oil. Add the ginger, a generous pinch of salt, and the garlic cloves (if using). With clean hands, toss the broccoli until it is evenly coated with the oil and ginger.
Roast the broccoli in the preheated oven for 12 to 15 minutes, turning once, until the broccoli is tender but still crisp, and beginning to caramelize.
Transfer the broccoli to a serving platter. If you roasted some garlic cloves, squeeze them from their skins and dab the roasted garlic onto the broccoli. (Or, serve the whole cloves alongside the broccoli for anyone who wants to add it to their portion.) Enjoy!