I love broccoli in all its forms! Well, as long as it’s cooked well, of course. Give me broccoli and cheddar soup, steamed (not limp) broccoli with some good olive oil and sea salt, even raw broccoli with ranch dip, and I will be a happy camper any day. I never understood why so many people don’t like broccoli, but I think it’s probably because they never had it cooked properly. This recipe adapted from the Barefoot Contessa Back to Basics cookbook is sure to make a convert out of many a broccoli hater though! Since I needed a starch to serve with dinner, I added potatoes to the recipe. This was a treat, will definitely make this again soon.
Oven roasted potatoes and broccoli, adapted from the Ina Garten’s recipe (serves 2, or 1 hungry person)
- 2 large potatoes
- 1 large bunch of broccoli
- 3 garlic cloves, peeled and sliced (I like the cloves chunky)
- A few healthy swirls of olive oil (probably 3 to 4 tablespoons)
- Kosher salt and fresh ground pepper to taste
- Lemon zest
- Lemon juice
The original recipe also calls for pine nuts and parmesan, but I wanted to keep the focus on vegetables so I omitted them.
Heat your oven to 425 degrees. Dice the potatoes into chunks (I made them slightly smaller than 1 inch) and cut the broccoli florets from their stalks. Since potatoes take longer to cook, drizzle the potatoes and garlic with good olive oil, salt and pepper and stick them in the oven for 20 minutes. Then, add the broccoli florets and add a little more olive oil, salt and pepper and toss them around with the potato mixture.
Bake everything at 425 degrees for another 25 minutes until crisp tender and browned. Remove from the oven and drizzle with around 3 more tablespoons of olive oil, more salt and freshly ground pepper, a little lemon zest, and a few squeezes of lemon. Serve piping hot!