I hate most cooked vegetables. I much prefer them raw. Especially something like broccoli, which is just plain weird when it’s cooked I think. Roasting, however, I can get behind. Roasted vegetable still retain their crunchiness and don’t turn all mushy and unappetizing. So when I stumbled upon this recipe over on Amateur Gourmet that promised me “the best broccoli of my life,” I was skeptical, but intrigued.
And you guys, this really is, like, the best broccoli I’ve ever had. I mean it, it’s awesome. Really. Try it out. I dare you not to like it.
Plus, it’s easy to make. I paired it with an underwhelming crab-stuffed potato from the farmer’s market, but I would have been happy to eat the broccoli by itself.
Tinfoil is your best friend when it comes to roasting. Also, don’t mind the dingy pan – it has been through the ringer.