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Nice. This looks super healthy. How’d it come out? Crunchy or soft broccoli? If soft/tender, what was your technique?
Soft, but the edges are just slightly crispy where blackened.
Cut or break the broccoli into smallish pieces and toss with just a little bit of oil. For two servings this size I used about half a tablespoon total. Spread on a baking sheet you’ve sprayed with cooking spray or oiled. Salt and pepper. Roasted at 450 but about 20 minutes, but after 15 or so you need to start checking on it. Just take it as far as you want; I prefer removing pretty much just as I’m afraid any more will burn it.
Nice. We do something similar with cauliflower at home sometimes (but more oil), and haven’t tried broccoli that way before.