Most definitely, if it’s my roasted broccoli. One of the things I like best about it are the crispy ends of the florets that get all brown and toasty. The insides are sweet and tender and it’s a perfect texture contrast, all in one little floret.
There’s something magical about the flavor of roasted broccoli. It won’t remind you of steamed or sauteed broccoli; it somehow takes on a whole different nuance of flavors and brings out the best that broccoli has to offer.
For a time commitment of about 20 minutes, you really can’t beat it. Toss the florets in olive oil, season with sea salt and freshly ground black pepper and roast at 400 convection roast (or 425 degrees flipping halfway though) until edges are crispy. You can serve as-is, or grate some pecorino romano or parmesan over the whole deal, or roast some garlic along with it or sprinkle with crushed red pepper.
It’s a good thing to salivate over a vegetable.
Clacked by Debbie McDuffee
on Jan 20, 2010 @ 10:00 EST5EDT
