Ready to take roasted vegetables in an entirely new direction? This mix of subtly salty and slightly crispy roasted broccoli will have you singing its praises in no time flat.
When it comes to roasted vegetables, I pretty much bypass new recipes for them, because, well, it’s not rocket science. Sheet pan, single layer of your favorite vegetable, drizzle of extra virgin olive oil, salt, pepper, and roast until your level of perfection is achieved.
But for some reason, this recipe for Roasted Broccoli and Olives in the December issue of Better Homes & Gardens caught my eye.
First. A moment of appreciation for the fact that I managed to read a magazine in the month it came out. Because unless it’s People or US, that almost never happens.
But this recipe. I think it was the olives that drew me in. Because I love them, and so does Nick, and since both kids will eat roasted broccoli like nobody’s business, I figured we kind of had to give this one a try.
The recipe is still just as simple as your average roasted vegetable method, but adding the olives? And the garlic oil? It elevates the broccoli to something completely different.
The first time we had it last week, Nick went right back to the kitchen and pretty much emptied the rest of the tray onto his dinner plate. And then was looking for more the next night.
And Madeline? Who is the
pickier choosier eater of the two? Last night she told me it tasted like bacon.
While I don’t think it tastes like bacon, she was enamored enough with it that she ate all of hers with lightning speed.
Now if only she’d do that with the rest of her dinner…
Even if you think you don’t need a new recipe for roasted broccoli, try it anyway. If salt and garlic is your thing, you’ll adore these.
Tomorrow? A Bacon Swiss Dip!
Roasted Broccoli and Olives
Recipe courtesy of Better Homes & Gardens, December 2013
- 6 cloves garlic, peeled and gently crushed
- 1 teaspoon kosher salt, divided
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 1/4 - 2 1/2 pounds broccoli, washed, drained and patted dry
- 1/2 cup mixed unpitted olives
- Flaked sea salt
- 1/2 lemon
- Preheat oven to 425 degrees F. Line a 15x10x1 baking pan with a silicone baking mat or parchment; set aside. In a small bowl combine garlic and 1/2 tsp. of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil; set aside.
- Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp. kosher salt. Roast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to a serving dish.
- To serve, sprinkle with flaked sea salt; drizzle with additional olive oil. Squeeze lemon juice over.