Friday, January 15, 2010

Roasted Broccoli with Garlic and Parmesan Reggiano

Ever since President Bush, the first one, declared war on broccoli in the 90's, and children all across American rebelled, broccoli has gotten a bad rap.

In fact, I've found that the mere mention of broccoli divides people into two rival camps, just like say abortion, or gay mariage, or the current Team Conan v. Team Jay debacle.  People either profess undying love for the green vegetable, smugly relishing their healthiness, or express loathing hatred for florets.  How dare that odoriferous plant venture within a foot of my dinner plate?!

Well, my little divas, today marks a momentous day, a day when we will throw down our forks and knives in surrender, and finally broker peace between the broccoli-haters and the broccoli-lovers.  The reason?  I've created an irresistible recipe that will turn even the most avid broccoli hater into a lover.

You see, it's my personal theory that, legitimate food allergies aside, when people declare they despise a particular food, they just haven't had it prepared correctly.  I completely understand why someone would loath limp, steamed, unseasoned broccoli lurking on their plate, or boiled with bacon, heart-attack inducing, barely has a right to call itself a vegetable anymore broccoli crashing their dinner party. But what if you could have gently tossed with olive oil and garlic, lovingly roasted until its caramelized sweetness reveals itself, then tossed with lemon juice and nutty parmesan reggiano broccoli?  Now, that's what I call a broccoli revelation!

Why all the fuss about broccoli?  

Not only is it one of the easiest vegetables to find year round in your grocery stores, its health benefits seem to be never-ending.  It's high in Vitamin C (aids iron absorption, boosts immune function), folic acid (helps women support normal tissue growth), potassium (lowers blood pressure), calcium (combats osteoporosis), fiber (good for GI tract) and contains indole-3-carbinol (a compound believed to prevent hormone-related cancers).

So if you're unsure about broccoli, give it a second chance, or if you already have amor for the green stuff, get ready to fall in love all over again!

Roasted Broccoli with Garlic and Parmesan Reggiano
Serves 4 people
Cooking time: 15-20 minutes

2-3 heads of broccoli, cut into florets
3 large garlic cloves, smashed
2 tablespoons olive oil
pinch of chili flakes
1/2 lemon, juiced
2 tablespoons parmesan reggiano, grated (with mircroplane if possible)
salt and pepper

Preheat the oven to 425 degrees.

Toss the broccoli with the chili flakes, olive oil, garlic and sprinkle with salt and pepper.  Place it in a roasting pan in an even layer.

Roast in the oven for 15-20 minutes, or until caramelized and tender (parts of the broccoli will be browned).  Remove from the oven.

Place the broccoli in a serving bowl and toss with the lemon juice and parmesan reggiano.  Taste and correct seasoning (salt and pepper) as needed.  Enjoy!

Source for Ingredients
organic broccoli, organic elephant garlic, organic lemon, organic olive oil and parmesan reggiano from Whole Foods

1 comment:

  1. I've been majorly slacking on the vegetables front. Thanks for sharing this e-z recipe! And congrats on being featured on Meatless Monday!!