By Jan Bilton
My son’s fave joke for many winters was: “What’s green and goes to summer camp? A Brussel scout.” He had a distinct dislike of sprouts probably because they grew in abundance in our garden. However, after I began halving Brussels sprouts and roasting them with bacon and also thinly shredding them for a slaw, they won him over.
BEST BAKED BROCCOLI
A tray-bake of broccoli. I used Chantal organic olive oil.
6 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
flaky sea salt and freshly ground black pepper to taste
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 200°C. Lightly oil a roasting pan.
Ensure the broccoli is patted dry after washing. Cut into florets leaving some stalk attached. There should be about 4 cups of florets.
Place the broccoli florets in the roasting pan in a single layer. Sprinkle with the garlic and drizzle with 4 tablespoons of the olive oil. Season well.
Roast for 10-15 minutes, until crisp-tender and the floret tips are lightly browned.
Remove and drizzle with the remaining olive oil, the lemon rind and juice and the Parmesan. Serve hot. Serves 4.
- Jan Bilton is a Cambridge-based, professional food writer. For more of her recipes visit her website here.