| ROASTED BROCCOLI |
Recipe provided by farm member Francine Wolfe Schwartz
makes 4 servings
1 pound broccoli, rinsed (about 3 stalks)
2 cloves garlic, minced (optional)
3 tablespoons olive oil
1/2 teaspoon sea salt
freshly ground pepper
Preheat oven 425 degrees
Cut broccoli florets into bite size pieces and thinly slice stalks into
1/8-inch slices. Place broccoli in a large mixing bowl toss with olive oil,
minced garlic, salt and pepper. Spread broccoli on a large foil-lined
rimmed baking sheet. Roast until crisp tenders about 8-10 minutes.
Variation: In the same bowl used for coating broccoli add 1 cup grated
Asiago cheese.
After roasted, return broccoli to bowl and using tongs toss to coat.
makes 4 servings
1 pound broccoli, rinsed (about 3 stalks)
2 cloves garlic, minced (optional)
3 tablespoons olive oil
1/2 teaspoon sea salt
freshly ground pepper
Preheat oven 425 degrees
Cut broccoli florets into bite size pieces and thinly slice stalks into
1/8-inch slices. Place broccoli in a large mixing bowl toss with olive oil,
minced garlic, salt and pepper. Spread broccoli on a large foil-lined
rimmed baking sheet. Roast until crisp tenders about 8-10 minutes.
Variation: In the same bowl used for coating broccoli add 1 cup grated
Asiago cheese.
After roasted, return broccoli to bowl and using tongs toss to coat.
