The ongoing broccoli battle in our house is, I believe, finally won. No, it wasn’t over whether or not certain people will eat it. The kids don’t love it, but they’ll eat it without much of a fuss. The battle is over the best way to cook it.
Hubs prefers stir-frying with soy sauce, but I find that time-consuming and too hands-on to do all the time. For a long time my favorite method was steaming, then rolling in olive oil, garlic, and breadcrumbs. Hubs ate this broccoli dutifully but missed the stir-fry texture.
Enter Mollie Katzen’s vegetable roasting guide from Vegetable Heaven. I’ve used the roasting guide so much that the book naturally opens to that page. It’s great for many a veggie, but at our house, it’s helped us find the broccoli method that results in the perfect texture + flavor+ easy-ness.
Add a drizzle of balsamic vinaigrette, and you have us battling again, over seconds.
So, here’s my adaptation of the original Mollie Katzen recipe. It’s less of a recipe, more of an idea for you:
Preheat the oven to 375 degrees F.
Slice your broccoli florets in half. I find this helps things cook a little faster and more evenly.
Brush a cookie tray with olive oil, and arrange the florets on it.
I usually cook about 20 minutes, but check at 15 minutes to see how it’s going. Personally, I like the broccoli still firm but tender, with some brown edges.
Serve with your favorite vinaigrette. Here’s what we use:
In a jar or bottle, combine:
about an inch Balsamic Vinegar
about an inch and a half, maybe more, Olive Oil
a big squirt/ soup spoonful Dijon Mustard (you can use powdered mustard here as a substitute)
small squirt of Honey, to taste
freshly ground Pepper
dusting to half a handful freshly grated Parmesan (*optional)
I always taste the dressing and adjust seasonings to suit.
Enjoy! For more of my cooking posts, click here or on the “Food” category.
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