I was the kid who ate broccoli, and I have my parents to thank.
Back then, broccoli was always steamed, never roasted. I’d eat the tops off the little trees and pretend I was Little Foot from The Land Before Time.
Fast forward to now, and I still eat broccoli like a good girl. Only this time, it’s roasted or sauteed into fabulous broccoli rice. If you’ve never tried roasted broccoli, with all the caramelized bits that make it oh-my-gawd-good, trust me. You will like it. I know this because people all over Pinterest are calling this “crack broccoli.”
Now, I’m all for my food metaphors, but crack?
Let’s just say, you won’t have to play make-believe that you’re a dinosaur with this broccoli. Here’s an article on the merits of why roasting makes vegetables taste sweeter.
Why Pairing Broccoli with Lemon Sauce Makes Sense
Many people simply shave Parmesan cheese over roasted broccoli. I’ve tried it, and it’s very good. But, if you’re looking for something a little more dynamic, I highly recommend a drizzle of this essential lemon garlic sauce. It’s bright and creamy and pairs perfectly with the savoriness of the broccoli. Let’s just say, sometimes opposites attract (i.e. savory compliments sour).
For you regular readers, you already know this lemon sauce is multi-purpose. I’ve used it as a finishing sauce for lamb ribs and as a dressing for kale salad. It takes no more than 5 minutes to make in a blender, so I like to make it while the broccoli roasts in the oven.
How to Cut Broccoli into Florets
For each piece of broccoli, aim for a stem length roughly equal to the size of the flower. It should easily fit on a fork and be bite-sized. Note that the broccoli will shrink a bit during cooking. I like to cut the stem piece and then tear the flower end for a natural looking little tree. When all else fails, just do your best to cut each piece the same size, and you can’t go wrong.
You’ve so got this!
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