You know that part on Princess Bride where Buttercup, pining for her dead lover, says, “I’ll never love again.” I feel like saying that about boiling vegetables. Picture me with gorgeous blonde locks in a beautiful medieval peasant dress, saying, “I’ll never boil again.” Why, you ask? Well, because I’ve discovered ROASTING! Specifically, roasting broccoli. You wouldn’t think it would taste that good, huh? But it’s GOOD! Really good, and fancy!
Here’s the premise: you roast the broccoli at a really high temperature and the little florets get a bit crispy on the tips. It’s yummy. Here’s the recipe: (and here’s where I got it from)
Roasted Broccoli
2-3 bunches of broccoli (make sure it’s dry. If it’s wet, it’ll just get steamed instead of roasted)
2-5 tbsp. good quality oil
1 clove garlic, smashed (optional – I leave it out on account I already have halitosis issues and my husband’s got a sensitive smeller)
About 1 tbsp. kosher salt, or to taste (I feel quite foodie-snobbish now that I own kosher salt for myself. It’s kind of like being in a special gourmette*-ingredient club.)
pepper, to taste
zest of 1 lemon
juice from ½ of a lemon
¼ c. parmesan cheese
Preheat oven to 425 degrees. Cut broccoli into bite-size florets and spread onto cookie sheet. Drizzle with oil, salt and pepper, lemon zest and add garlic clove. Toss to coat and roast in oven for 15-20 min. or until broccoli is tender and getting browned at edges. Remove from oven and sprinkle with parmesan and fresh lemon juice. Eat while it’s hot and it will be SO GOURMETTE* in your mouth!
The first time I tried the recipe, I used bottled lemon juice from the fridge and no lemon zest. It was gross in comparison. If you don’t have a fresh lemon, omit the lemon all together. It’ll still be a good side dish when made with salt, pepper and parmesan.
I served my broccoli with sweet potatoes cooked according to similar directions: tossing with oil, salt and pepper and ROASTING! THEY WERE SO AMAZINGLY YUMMY!
Roast, people! ROAST!
*Marilyn and I both (or is it just me?) say gourmet by pronouncing the t at the end, because Marilyn’s dad, a brilliant physicist, says it. And if a brilliant physicist says it, I’m going to, too. And if he also says ‘Wal-Mark’ instead of Walmart, he must be on the same wavelength as my dad, and maybe he’s also related to the guy at Joel’s last job that thought façade was pronounced fake-ade.
Do you have anymore funny word mispronunciations to add? If so, please, please do.
Here’s the premise: you roast the broccoli at a really high temperature and the little florets get a bit crispy on the tips. It’s yummy. Here’s the recipe: (and here’s where I got it from)
Roasted Broccoli
2-3 bunches of broccoli (make sure it’s dry. If it’s wet, it’ll just get steamed instead of roasted)
2-5 tbsp. good quality oil
1 clove garlic, smashed (optional – I leave it out on account I already have halitosis issues and my husband’s got a sensitive smeller)
About 1 tbsp. kosher salt, or to taste (I feel quite foodie-snobbish now that I own kosher salt for myself. It’s kind of like being in a special gourmette*-ingredient club.)
pepper, to taste
zest of 1 lemon
juice from ½ of a lemon
¼ c. parmesan cheese
Preheat oven to 425 degrees. Cut broccoli into bite-size florets and spread onto cookie sheet. Drizzle with oil, salt and pepper, lemon zest and add garlic clove. Toss to coat and roast in oven for 15-20 min. or until broccoli is tender and getting browned at edges. Remove from oven and sprinkle with parmesan and fresh lemon juice. Eat while it’s hot and it will be SO GOURMETTE* in your mouth!
The first time I tried the recipe, I used bottled lemon juice from the fridge and no lemon zest. It was gross in comparison. If you don’t have a fresh lemon, omit the lemon all together. It’ll still be a good side dish when made with salt, pepper and parmesan.
I served my broccoli with sweet potatoes cooked according to similar directions: tossing with oil, salt and pepper and ROASTING! THEY WERE SO AMAZINGLY YUMMY!
Roast, people! ROAST!
*Marilyn and I both (or is it just me?) say gourmet by pronouncing the t at the end, because Marilyn’s dad, a brilliant physicist, says it. And if a brilliant physicist says it, I’m going to, too. And if he also says ‘Wal-Mark’ instead of Walmart, he must be on the same wavelength as my dad, and maybe he’s also related to the guy at Joel’s last job that thought façade was pronounced fake-ade.
Do you have anymore funny word mispronunciations to add? If so, please, please do.
