This past few weeks we’ve done some complex and complicated recipes. I think we’re both in the mood to get back to basics. I’m getting stared with this roasted broccoli recipe. This recipe is one of my go to weeknight side dishes. It’s really simple and easy. Sometimes I mix it up and add a little twist by throwing in some lemon zest and fresh thyme. It adds a fresh flavor, which is great, especially with spring around the corner.
I started with three heads of broccoli. It sounds like a lot, but we love broccoli prepared this way, so we always eat a lot. Then, I chop it up in various sizes. For us, this is the perfect side dish because we all have different broccoli preferences. I like mine roasted, with a little bit of charring on the ends, but still with a little crisp. My daughter will eat broccoli just about any way it’s prepared (Love her!) The hubby, likes his broccoli a little more cooked through, so the smaller pieces are perfect for him. But, back to the point, cutting it in different sizes accommodates my hubbys love of “mushy” broccoli and my crisp/charred broccoli, because the different sizes will not cook evenly. If you like it to all be the same, simply chop your broccoli evenly.
After it’s chopped, the recipe is so simple. Toss it in some olive oil, right on the sheet pan, add some salt and pepper, to taste. Then if you want sprinkle on some fresh thyme, stripped of the stem and crushed between your fingers to release the yummy flavors. Mix it around really well, then roast in a preheated oven. The time will vary depending on size and desired doneness. After it comes out, sprinkle on some lemon zest and you’re good to go. If you want, you can add some lemon juice too. It adds even more lemony goodness to it.
Local Ingredient: Fresh thyme from my window herb garden.