Crispy Roasted Broccoli

A

amanda_pennsylvania

Well-known member
I've never been fond of steamed broccoli (although I've eaten enough of it to sink a ship), but I came across this recipe on the Washington Post website and tried it last night. We really liked it, even my reluctant DH. I think you could add some chopped garlic or ginger slivers or whatever for some added zing. Here's the recipe:

Crispy Roasted Broccoli

4 servings

Ingredients:

• 6 cups (1 pound) broccoli florets

• 2 tablespoons extra-virgin olive oil

• Kosher or sea salt

Directions:

Preheat the oven to 425 degrees.

In a medium bowl, toss broccoli florets with the olive oil. Add the kosher or sea salt to taste. Place in a single layer on a rimmed baking sheet that has been lined with aluminum foil. Roast until the florets can be pierced with a fork and are a little toasty-looking, about 25 minutes. (I pulled it out after 20 minutes and it was definitely done--probably varies on the size of your florets.)

Remove from the oven and loosely cover with aluminum foil about 5 minutes to steam. (I think you could just roll up the foil the broccoli is on and save some foil.) Serve immediately.

Recipe Source:

Adapted from Barbara Ann Foudy of New Morning Farm, an organic farm in Hustontown, Pa.

91 calories, 7g fat, 1g saturated fat, n/a cholesterol, 100mg sodium, 6g carbohydrates, 3g dietary fiber, 3g protein.

 
Thanks for the timing info, Amanda. I've done this with the cauliflower popcorn...and it was too

long to roast it for close to an hour. While the cauliflower sweetened, the broccoli just got mushier and bitter. It was definitely past the point of no-return.

Now, I can try the same thing, but will wait until the cauliflower is half done before adding the broccoli. That way they'll both be cooked and hot at the same time.

(I used to think broccoli and cauliflower were just a means to getting cheese sauce into my mouth. I'm slowly coming around to accepting them for their own benefits.)

 
I've done this many times - I toss with parmesan before serving (gotta have some cheese somewhere!)

 
Amanda...this is great! I have a batch in the oven now. I was out of olive oil, but I did find

a jar of China Moon Chili Oil in the back of the cupboard. I'm so excited to have another use for that Chili Oil. Prebaked, the broccoli was awesome...I'm counting down the minutes until it's out of the oven. smileys/smile.gif

Here's the Chili Oil recipe:

Recipe: China Moon Hot Chili Oil
Makes about 3 cups

- 2/3 cup pungent dried red chili flakes

- 1/3 cup Chinese fermented black beans (do not rinse them), coarsely chopped

- 4 large cloves garlic, lightly smashed and peeled

- 2 tablespoons minced fresh ginger

- 2 ½ cups corn or peanut oil

- 1/3 cup Japanese sesame oil

1. Combine all ingredients in a heavy, non-aluminum 2- to 2 ½-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring mixture to a bubbly 225 to 250 degrees, stirring occasionally. Let simmer 15 minutes, checking to make sure temperature doesn't rise. Remove from the heat and let stand until cool.

2. Scrape oil and solids into an impeccably clean glass or plastic container. Cover and store in refrigerator. Set out at room temperature about 30 minutes before using.

From "China Moon Cookbook" by Barbara Tropp

 
Glad you liked it!

I didn't have any olive oil (we need a trip to the grocery!), so I used some walnut oil which worked really well. Thanks for the chili oil recipe--I'll have to try that.

 
LIked it? Uh, that's an understatement. This will certainly be a staple at my house...

especially when my body figures out...yes, that was a big ole mass of veggies we just had... smileys/smile.gif

 
Ang, I'm addicted to the stuff! I use it on pastas, stir fries, etc. If you ever see the book

Barbara Tropp calls the stuff at the bottom "goop"...it's essentially all the flavoring agents and I do believe the goop is my favorite part. The book also has a similar recipe for a citrus chili oil and some other really interesting recipes (pickle your own ginger, etc.) I picked it up used several years ago and have really enjoyed it. It's the kind of thing that if you only "read" your way through it, China Moon would be a great value, but the recipes, the condiments, and Barbara Tropp's incredibly precise way of making sure you get great results from a recipe...this book is a bargain. She's the first author I ever read who described how to cut vegetables...and why it matters. And really gave insight into what's happening and why you cook things a particular way.

And it's funny, the book starts off with a bold statement...something to the effect...if you make anything in this book, make this recipe first! Ever since then, I've been *dying* for other authors to say the same thing. "This recipe is worth the price you paid for the book. If you make nothing else from my book, this is THE ONE."

 
Mmmm, I'll it with the chili oil. Rec: Moyn’s Turkey Thighs Another recipe I like which uses

chili oil. Have made this many times. It's easy to play with.

Moyn’s Turkey Thighs

1 2 lb turkey thigh, skin on
scant handful each of fresh basil, rosemary, thyme, sage, parsley, chopped
3 large cloves of garlic, crushed
approximately 1/8 cup slivered dried sun dried tomatoes, reconstituted in app 1/3 cup water
scant handful of salt packed capers, rinsed and drained
Cavender's Greek seasoning
Salt and pepper
Chili oil
approximately 1/3 - 1/2 cup dry white wine
paprika

Preheat oven to 425. Spray roasting pan with cooking spray or olive oil. Place thigh in pan, skin side DOWN, & sprinkle lightly with Cavender's, to taste. Cover the meat with the chopped herbs & garlic, and then the capers. Drizzle with a small amount of chili oil & then sprinkle with s&p to taste, and a bit of paprika. Roast, basting every few minutes, and after about 20 minutes, add the white wine. Keep basting, and, at the 40 minute mark... turn the thigh, skin side up.... sprinkle with paprika & baste with herbs & liquid. Roast about 10 more minutes or so, til meat is JUST done.

Let thigh rest a few minutes out of oven, & then slice, around the bone. (It really sliced beautifully, & looked like meat, not poultry!!). Put pan with juices & herbs on med flame & reduce a bit and correct seasonings. Serve over the sliced roast with noodles or rice. We're ALWAYS lo carbing, so I served it with a bed of thinly slivered cabbage which I sauteed with some mushrooms & a bit of mushroom base for additional flavor. This was sooooo good!

Moyn’s notes: I think the addition of some Kalamata olives would be great, also, maybe some anchovies to dissolve in the gravy (adjusting the salt and Cavender's appropriately). Some fresh lemon at the end might be a nice touch.

Pat’s notes: This is quite delicious. A keeper. Once I used lemon pepper in place of the Cavendars.

 
And another recipe I used to make alllll the time. Yummy. Rec: Ja Jiang Mein (noodles in bean sauce)

Ja Jiang Mein (noodles in bean sauce)

1/2 lb. fresh Chinese thin egg noodles
1/2 lb. ground pork (or ground turkey)
3-4 cloves garlic, minced
1-2 slices ginger, minced
1 tbsp bean sauce (or hot bean sauce)
1 tbsp hoisin sauce
1 tbsp soy sauce
3/4 tsp Worcestorshire sauce
1 scant tbsp peanut butter
1/2 tbsp rice vinegar
1/2 tbsp lemon juice
1/4 tsp white pepper
1/4 tsp salt
1/2 tsp sugar
1/2 to 1 tsp chili oil (optional)
1 cup shredded cucumber (optional)
2 tbsp green onions, chopped (optional)

Parboil noodles in 2 quarts boiling water according to package directions (don't overcook). Rinse under cold water and drain well. Lightly season cooked noodles with the following and toss:

1/2 tbsp oyster sauce, 2 tsp sesame oil, 1/2 tbsp soy sauce

Heat 1 tbsp oil in wok or skillet. Brown pork or turkey with minced garlic and ginger until pork is done, about 2 or 3 minutes (if you like spicy you may add the 1/2 to 1 tsp chili oil while cooking meat). Add remaining ingredients and mix well. Add meat mixture to noodles and combine well. Optional: garnish with shredded cucumber and/or chopped green onions. Serves 3-4

 
Really? I don't have the book, but I'd love a pound cake recipe! I just checked out

my friend's book, "Cornbread Gospels" and she says something like that too...something to the effect, "I do believe this is my favorite cornbread..." Love it!

 
Traca...I returned the book to the library. It was too tempting. I also had

two of Sherry Yard's books out at the same time. Now I'm wondering if it could possibly have been in there.

I'll check the library again and see what's what.

 
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