Sunday, November 8, 2009

Pretty in Purple

Hey Northeasterners, it's getting cold and wintry out there, but there is still fresh produce to be had. Like this gorgeous purple broccoli from Tendercrop Farm in Newbury, MA.

I prepared it simply and the results were so delicious we gobbled it up before I could snap a picture.

Oven-Roasted Broccoli
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)
  • salt
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.

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