This dish was described to me by a friend at a dinner last week. She told me that she struggled to get her family to eat vegetables, but since she started making this recipe for broccoli, they now willingly scarf generous portions of the charred spears.
We had this with a simple flounder, which was baked with lemon butter, but it would complement just about anything.
As a hearty fall vegetable, broccoli is a standard seasonal side dish, but this preparation brings it to new heights. My guess is that it would work nicely with any hearty cruciferous vegetable — cauliflower, cabbage and Brussels sprouts would shine in this zesty roasting technique.
1 large head broccoli cut in long, thin spears
2-3 tablespoons olive oil
½ teaspoon salt
½ teaspoon red pepper flakes (adjust according to spice preference)
Zest of ½ lemon
Juice of ½ lemon
Heat your oven to 400 degrees.
In a large, shallow baking dish, toss the broccoli, oil, salt, pepper and zest.
Roast for about 30 to 40 minutes, stirring occasionally, until the broccoli is charred.
Remove the broccoli from the oven, squeeze lemon juice over it, stir and serve.