This is a very simple, delicious vegetable dish and is a regular visitor to my table when I make a roast dinner or a casserole.
Any type of broccoli works well here: purple sprouting or tenderstem broccoli is fabulous, but roasting it lifts the standard chunky broccoli to an extra level!
You could, of course, steam the broccoli before tossing in the garlic, but roasting the broccoli gives a much better flavour and texture. I tend to roast for about 30 minutes, depending on how large I have cut the florets – just enough to ensure the broccoli is not too firm but is gently tinged.
Recipe: roasted broccoli with crispy garlic
- 1 head of broccoli
- 3 tablespoons vegetable oil
- a couple of pinches of sea salt flakes
- 2 fat cloves of garlic, peeled and sliced thinly
(1) Heat the oil in a small pan and add the garlic slices. Stir them around so they get coated in the oil and cook just until they turn light golden brown: this only takes about 30 seconds – don’t get them too dark or they turn bitter.
(2) Spoon the garlic onto a plate and set aside until just before serving. Meanwhile, you have a delicious garlic-infused oil.
(3) Cut the broccoli into florets: try to include the stems as much as possible as they have a lovely flavour and texture. If using tenderstem or purple sprouting broccoli, keep them whole.
(4) Toss the broccoli in a bowl with the garlic-infused oil and the salt. Place onto an oven-proof tray and cook at about 180-200C for about 20-30 minutes or until the broccoli stalks are softer and the broccoli has taken on some light-brown tinges. Scatter over the crispy garlic just before serving.
If you want ideas for a perfect roast – with an enticing selection of accompaniments – please check out my page on roasts.