Oven-Roasted broccoli

Roasted broccoli, y’all!

I have hitched my wagon to this roasted-vegetable train and am on board with most but broccoli just didn’t seem to work for me. It burned and yet did not soften.

Then into my life came wacky Tyler Kord — yes that’s a person’s name — the genius behind the No. 7 Sub shop on Broadway on the east side of Manhattan with the powerhouse deliciousness of the wacky broccoli sub. It has broccoli, lychee nuts and ricotta salata and is a powerhouse of flavor. Craving flavor- level. I still remember it though I have not been staying nearly across the street from the closet of a sub shop for several years. Turns out Kord has a cookbook. And in it he confesses to a wild mad love of broccoli. He has a technique for roasting broccoli, which actually works.

Take out a big stalk of broccoli. Cut off the lower end of the stem (my direction). Peel the stem with a vegetable peeler. Then, started at the bottom of the stem, slice stem into 1/4” slices, all the way up to the florets and into the florets. Cut any florets wider than 2” in half.

Toss broccoli with olive oil, S&P and roast in a 400 degree oven for 10-15 minutes, stirring sometime in the interim. Pretty darn good! And look Ma! No butter!

Served with roasted (marinated) chicken thighs, and roasted garlic potatoes. A low stress, wait-for-you dinner.

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