|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 4g||14%|
|Total Sugars 2g|
|Vitamin C 74mg||368%|
|*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 broccoli, trimmed and cut into medium-sized spears
2 tablespoons extra-virgin olive oil
1 (1-inch piece) ginger, peeled and grated or finely minced
Kosher salt, to taste
3 to 4 cloves garlic, unpeeled, optional
Steps to Make It
Gather the ingredients.
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper and set aside.
Place broccoli on prepared baking sheet and drizzle evenly with olive oil. Add ginger, a generous pinch of salt, and garlic cloves (if using). With clean hands, toss broccoli until evenly coated with oil and ginger.
Roast broccoli for 12 to 15 minutes, turning once, until broccoli is tender but still crisp, and beginning to caramelize.
Transfer broccoli to a serving platter. If you roasted some garlic cloves, squeeze them from their skins and dab roasted garlic onto the broccoli. (Or serve the whole cloves alongside the broccoli for anyone who wants to add it to their portion.)