Frugged: February 2011

Saturday

The BEST Brocooli of Your LIFE

I cannot say enough about this recipe. It's one of my favorites. And when they say you can eat this by itself for dinner, you can. It's THAT good.

The original source of this recipe is Amateur Gourmet

Preheat Oven to 425 degrees.

Take 2 bunches (give or take) of DRY broccoli

Toss loosely (and I don't measure, I just eyeball) with:

Extra Virgin Olive Oil (recipe calls for 5 Tablespoons)

Cloves of Garlic (recipe calls for 4). I use extra. LOVE Garlic. I smash it to get the juices flowing and slice it up (just not minced because it'll more than likely burn)

Recipe calls for salt, I leave it out. No need for extra salt.

1/2 teaspoon fresh ground pepper

The main gist is you want enough Extra Virgin Olive Oil to wet the broccoli, but not make it soggy.

Place the broccoli on a baking pan ( I cover it in aluminum foil) for 20-30 minutes, or until the tips are slightly browned

About halfway through I mix the broccoli around on the pan for even coverage

When it's done, you're supposed to add more olive oil (1.5 tablespoons), but I don't.

Then you're supposed to zest a lemon over the broccoli (again, never have done that either), and then squeeze lemon juice over the broccoli (which I never do). I cheat and put a dab (like less than a spoonful, but again I don't measure) of lemon juice (I know.. how terrible) in the mix before I put it in the oven.

You can then sprinkle with "freshly grated" Parmesan cheese. I did that the first time. It's good, but not required for it to still taste awesome. I just love it with the little garlic pieces.