Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Roasted Broccoli with Red Pepper Flakes and Garlic

Share

Lobo
Moderator
Moderator

Posts : 20960
Thanked : 984
Join date : 2013-01-12

Roasted Broccoli with Red Pepper Flakes and Garlic

Post by Lobo on Sun 24 Jan 2016, 2:39 am


Roasted Broccoli with Red Pepper Flakes and Garlic

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
This simple dish takes advantage of the whole head of broccoli. Even if you think you don’t like the more fibrous stems, you will likely be converted by these tender spears with perfectly charred edges and tips. You can keep any leaves intact and just strip off the dried or bruised parts of the stem. These attractive little garlic-dotted branches make you want to forget your table manners and pick them up with your fingers.



  • Printer Friendly Version






  • 20

Ingredients:


  • 1 1/2 lb. (750 g) broccoli heads, ends trimmed
  • 1/4 cup (2 fl oz./60 ml) extra-virgin olive oil
  • 3 Tbs. fresh lemon juice, plus more for serving
  • 3 garlic cloves, minced
  • Pinch of red pepper flakes
  • Sea salt, to taste

Directions:

Preheat an oven to 400°F (200°C).

Cut the broccoli lengthwise into spears 4 to 6 inches (10 to 15 cm) long. Using a vegetable peeler or a sharp paring knife, peel off any dried or bruised skin from the stems.

Arrange the spears in a single layer in a roasting pan. Pour the olive oil over the spears, then sprinkle with the 3 Tbs. lemon juice, the garlic and red pepper flakes. Toss to coat thoroughly.

Roast, turning once about halfway through the cooking time, until the broccoli is tender and the tips and outer edges are crisp and browned, about 15 minutes. Serve immediately with an extra squirt of lemon juice and a few pinches of sea salt. Serves 4 to 6.

Fresh take: Try this dish with broccolini, a smaller, sweeter, more tender cousin of broccoli. You can also add some cheese: as soon as the broccoli comes out of the oven, sprinkle it with 1/3 cup (1 1/2 oz./45 g) grated Parmigiano-Reggiano and toss to distribute evenly.

Adapted from Williams-Sonoma Good Food to Share, by Sara Kate Gillingham-Ryan (Weldon Owen, 2011).

Related Tips


  • All About Broccoli

    Current date/time is Tue 28 Feb 2017, 8:53 am