Cook the ‘best broccoli of your life’ with expert’s ‘easy and delicious’ 10-minute recipe (Image: Getty)
Broccoli can be in many different ways, but boiling is the most common method.
The problem with boiling broccoli is that it can often result in the vegetable tasting somewhat bland and many make the mistake of overcooking it.
Instead, cooking expert Erren of food blog has claimed that roasting broccoli is the way forward.
Describing the broccoli , she said: “Seriously, the best broccoli of your life. A delicious side dish that’s quick and easy to prepare and makes for a great accompaniment to meat, poultry or fish.”
This only takes 10 minutes to prep and needs 25 minutes to cook in the oven.
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Boiled broccoli can often taste bland (Image: Getty)
Ingredients (serves six)
1.8kg broccoli
Four garlic cloves, peeled and sliced
Olive oil
One and a half teaspoons salt
Half a teaspoon of black pepper
Two teaspoons of grated lemon zest
Two tablespoons of freshly squeezed lemon juice
33g grated parmesan cheese
Method
Preheat the oven to 200 degrees before cutting the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.
Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about eight cups of florets.
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Place the broccoli florets on a sheet pan large enough to hold them in a single layer (Image: Getty)
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli, drizzle with five tablespoons of olive oil, and sprinkle with salt and pepper.
In some ovens, garlic could burn or become bitter. If you are worried about the garlic getting too dark for your liking, add it at the last five to seven minutes of cooking time, coat it in a little oil, and scatter it around the pan.
For more texture, try mixing the cheese with breadcrumbs and a little olive oil and sprinkle it on top before roasting.
Roast the broccoli for 20 to 25 minutes, until crisp-tender and so the tips of some of the florets are browned.
If you want an even crisper broccoli, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides.
After, remove the broccoli from the oven and immediately toss with one and a half tablespoons olive oil, lemon zest, lemon juice, and Parmesan.