Go to Chef John's broccoli recipe and cut the stalks as he advises. They are all equal size, no matter the size of the floweret, so they all get done at the same time. 10 minutes seems too quick to me. You definitely need the browning which gives awesome flavor. Read More
It s an ok recipe but I absolutely hate the smell and taste of burnt garlic. If you want to add in the garlic I advise keeping it out of the oven and cooking it ahead of time in a bit of oil in a pan and reserving until the broccoli is finished cooking in the oven. Read More
Go to Chef John's broccoli recipe and cut the stalks as he advises. They are all equal size, no matter the size of the floweret, so they all get done at the same time. 10 minutes seems too quick to me. You definitely need the browning which gives awesome flavor. Read More
I pressed the garlic, then combined it with all the other seasonings in the olive oil before tossing with the broccoli, so everything would be evenly distributed. The florets were turning brown at 10 minutes, so I removed from the oven and sampled. There was still some "tooth" to it, so I stopped cooking then. Though I did appreciate the sweetness of the caramelization, I really enjoy plain steamed broccoli. If you are looking for a change, this may do the trick for you. Read More
Garlic Roasted Broccoli Haiku: "'Char' is the best part. Garlic was a little done. Maybe drop the temp?" I think in the end we'll always prefer a simple steamed broccoli w/ butter salt and a lemon squeeze but roasting is a nice change and we squabble over the pieces that are the brownest b/c they're the best. But w/ this recipe where some pieces were browned nicely at 20 min. others remained squishy and the garlic was a little burny. Maybe a lower temperature and stirring more frequently would even everything out. Ohh I had a lonely squash that needed to be eaten so I added slices of that too nothing remarkable just yellow alongside the green broccoli and we ate it w/ mashed potatoes and AR's "Mark's Surprise Meatloaf." Read More
It s an ok recipe but I absolutely hate the smell and taste of burnt garlic. If you want to add in the garlic I advise keeping it out of the oven and cooking it ahead of time in a bit of oil in a pan and reserving until the broccoli is finished cooking in the oven. Read More
After tossing with olive oil toss lightly with flour and/or sugar as well. It gives it a nice browned flavor. Even my vegetable-hating 7-year-old really liked it. Read More
Very good. Good simple healthy dish with common ingredients. I turned the broccoli twice during baking and lowered the temp. just a little and cooked 5 min longer. Thanks FPD Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Go to Chef John's broccoli recipe and cut the stalks as he advises. They are all equal size, no matter the size of the floweret, so they all get done at the same time. 10 minutes seems too quick to me. You definitely need the browning which gives awesome flavor.
I pressed the garlic, then combined it with all the other seasonings in the olive oil before tossing with the broccoli, so everything would be evenly distributed. The florets were turning brown at 10 minutes, so I removed from the oven and sampled. There was still some "tooth" to it, so I stopped cooking then. Though I did appreciate the sweetness of the caramelization, I really enjoy plain steamed broccoli. If you are looking for a change, this may do the trick for you.
Garlic Roasted Broccoli Haiku: "'Char' is the best part. Garlic was a little done. Maybe drop the temp?" I think in the end we'll always prefer a simple steamed broccoli w/ butter salt and a lemon squeeze but roasting is a nice change and we squabble over the pieces that are the brownest b/c they're the best. But w/ this recipe where some pieces were browned nicely at 20 min. others remained squishy and the garlic was a little burny. Maybe a lower temperature and stirring more frequently would even everything out. Ohh I had a lonely squash that needed to be eaten so I added slices of that too nothing remarkable just yellow alongside the green broccoli and we ate it w/ mashed potatoes and AR's "Mark's Surprise Meatloaf."
It s an ok recipe but I absolutely hate the smell and taste of burnt garlic. If you want to add in the garlic I advise keeping it out of the oven and cooking it ahead of time in a bit of oil in a pan and reserving until the broccoli is finished cooking in the oven.
After tossing with olive oil toss lightly with flour and/or sugar as well. It gives it a nice browned flavor. Even my vegetable-hating 7-year-old really liked it.
Very good. Good simple healthy dish with common ingredients. I turned the broccoli twice during baking and lowered the temp. just a little and cooked 5 min longer. Thanks FPD
