The Goods (Recipe) - Roasted Broccoli

Roasted broccoli is by far the best version of broccoli that I have ever eaten.  The key is proper roasting - resulting in one side of the broccoli being delectably crispy.  This recipe should be in every home cook's roasted vegetables 101 file, but I first began experimenting with this method of roasting after watching the Barefoot Contessa on the Food Network.  Of course, the Food Nework recipe had cheese and way too little olive oil.  My version is just as tasty and without the allergens.  Enjoy!


 2 Heads Broccoli
1/2 c. Olive Oil
Salt
1 Head of Garlic (Optional) 





(1) Heat oven to 400 degrees F.

(2)  Wash broccoli.  Dry thoroughly.  Cut broccoli florets from head.  Slice in half (this is particularly important, as the key to this recipe is to maximize the area of broccoli in contact with the baking sheet).  Slice broccoli stem into 1/4" thick slices.

(3)  Mix broccoli florets and slices with olive oil and peeled garlic cloves.  Spread out on baking sheet, putting flat sides of broccoli florets down on the baking sheet.

(4)  Bake at 400 degrees F for 20 - 25 minutes.