In an act of desperation and in a display of my addiction to accruing “visitors” and “views” on my secret food blog, I’ve decided to increase my end of April posting frequency in an attempt to see an increase in traffic compared to March. (How exciting for my five followers!) I’m not proud of this, but I can’t resist.
So, you lucky dogs, today that means I’m bringing you a recipe for Lemon-Garlic Roasted Broccoli.
I have been moderately obsessed with anything that can be delivered to my house, thereby reducing the number of errands I have to run. This week I tried a vegetable delivery service. For a minimum order of $35 of produce, I can get a bunch of fruits and veggies delivered to my house for free! (Still trying to figure out what the upcharge is on all those veggies… )
Anyways, this week I got a bunch of broccoli. (I got to choose.)
I thought that maybe if I had a minimum veggie order and the veggies were going to arrive no matter what, then maybe I’d force myself to eat more veggies overall. So far, the data is limited and the jury is out. But I did eat a lot of broccoli tonight.
After chopping up all my broccoli and discarding all those yucky parts that no one wants, I spread the florets out on a baking sheet. Then I tossed the florets with some sliced garlic, olive oil, salt, and pepper.
Roast those suckers at 425 for about 25 minutes.
And BAM! Your previously bland bitter stupid broccoli is now a little roasty and crispy and warm and … downright edible! (Obviously I’m not a fan of raw broccoli.)
The little brown crispy edges are the best part. To finish it off, toss it with some chopped walnuts, lemon zest and lemon juice. And a side dish is born.
Or, if you’re like us … an appetizer to eat before getting to the main course – a giant bowl of popcorn.
Lemon Garlic Roasted Broccoli
- 2 bunches of broccoli
- 4 cloves of garlic, thinly sliced
- olive oil
- salt & pepper to taste
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 c walnuts, chopped
Preheat the oven to 425 F.
Cut the florets off the broccoli stems and discard the stems (unless you’re gross and you like those things). Spread the florets out on a baking sheet. Toss with the sliced garlic, a drizzle of olive oil, and some salt and pepper.
Roast for about 25 minutes. Remove from the oven and toss with the lemon zest, lemon juice, and chopped walnuts.
Serves 4 people as a generous side dish (or 2 people as a prequel to a popcorn-based dinner).
xo – the llama