I've finally posted my recipe/guideline for baking broccoli for those of you who've asked for it. If you try it and it doesn't turn out tasting excellent, something went wrong. All ovens are different, and when I try making them in a different oven they never turn out nearly as good, so you'll have to practice to see what temperature and time meet your oven's needs.
Preheat oven to 425-450 degrees. (This works for my oven, but for all I know my oven is too hot. You may need to bump up the temperature if they aren't sizzling after a few minutes.)
Wash the broccoli, then cut into small pieces. If they aren't small enough, cut them in half or thirds. (Use the picture above as a reference.) If you leave a lot of the thick stems on, you'll have to leave them in the oven for a longer amount of time, so I usually cut them down quite a bit.
Put the broccoli florets onto a cookie sheet and drizzle with a tablespoon or two of extra virgin olive oil, depending on how much you are making. (Don't drench the broccoli. Put a little bit of oil on at a time and toss with your fingers until almost all of the pieces of broccoli have a little bit on them.) Then, sprinkle them with some salt and pepper.
If you want to get the best color out of them, place the pieces onto the cookie sheet so that the broccoli is on the flat side. Then put in the oven for about 7-10 minutes, shaking the cookie sheet (or flipping the broccoli) halfway through. You know when they're done when you stick a fork through them and you are happy with their tenderness or crunchiness. (Once you get to know your oven and do this enough times, you won't need to use the fork anymore...you'll just know.)
One bunch of baked broccoli serves about 3-4 people.
Again, lots of people have been asking me for this "recipe" so I finally posted it. It most likely won't turn out quite the way it's supposed to, but hopefully you'll still enjoy it! You can also try the same thing with asparagus, cauliflower, fennel, carrots, zucchini, or pretty much any vegetable, but you'll just have to change the time accordingly. (Broccoli, asparagus, and cauliflower take about the same amount of time.)
3 comments:
I like broccoli.
Heather totally stole my comment. So I'll have to say something else. Robyn makes some excellent baked broccoli, I've never had yours but it sounds like you do the same thing as her. I'll have to get her to try other vegetables as well, that is an excellent idea.
Kayli. Oh my deliciousness. I tried this last night, and it changed my life! I have found a new addiction. You are my hero!
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