Roasted broccoli


That sad looking mound of broccoli was actually VERY good! Chalk it up to bad photography, not bad cooking.

We usually steam broccoli. So, roasting it– at 500 degrees!–was a nice change. It made the broccoli crispy like french fries, and concentrated the flavor into something deeper and more complex. When it’s still hot from the oven, grate some fresh parmesan over top. Really good. I even ate the stem (usually I only eat the tree part).

Click here for the recipe from the Simply Scratch blog (she has better photos too).

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