I prepared it simply and the results were so delicious we gobbled it up before I could snap a picture.
Thank you The Amateur Gourmet for the recipe.
- Broccoli, cut into bite-sized florets - about 4 cups. I also used those beautiful broccoli leaves, sliced into julienne
- 4 cloves garlic, thinly sliced
- 4 tablespoons olive oil (or enough for a healthy glug or two to pour over the broccoli)
Set the oven to 425. On a baking sheet, toss the broccoli into an even layer. Scatter the garlic slices over the broccoli and drizzle with oil and a sprinkle of salt. Roast for about 20 minutes, until the broccoli is softened and has started to crisp up a little.
Wow - delicious and super simple. The broccoli leaves got very crispy and added a nice textural contrast to the broccoli.