This isn’t just broccoli.
(Because who can muster the energy to get excited about the ‘blah’ florets that were a spongy, tasteless afterthought on our childhood dinner plates??)
This is the crispy, salty, vaguely Italian in a Torrisi-Brothers- Italian-kind-of-way, Parmesan, Umami broccoli that ranks right up there with truffle fries.
The little florets with the long, elegant stems are so dang good, you have to swat away your husband’s hands as he cherry picks one then two then a dozen off of the smoking hot baking sheet that’s just come out of a 450 degree oven…
Even better, there’s no “Truffle Fry” remorse. Instead of carbs and deep-fried empty calories, you’ve helped yourself to one of the best veggies around, rich in fiber, anti-oxidants (the ones that you keep you beautiful), folate and Vitamins A, C & K.
Make one batch, watch it disappear. Repeat and then become broccoli groupies like us (and our GILT City clients, Jenna & Steven!)
- 2 heads broccoli, trimmed into florets leaving 3-inch stems
- ⅓ cup extra virgin olive oil
- 1 teaspoon kosher salt
- 2 large garlic cloves, minced or grated w. Microplane
- ½ cup finely grated parmesan
- Preheat oven to 450 degrees.
- In a large bowl, toss broccoli with olive oil. We think that tossing the broccoli with clean hands is best, but a large spoon also does the job. Sprinkle in salt and garlic and thoroughly stir.
- Divide broccoli between 2 large sheet pans (not overcrowding is important for the crispiness factor!) and try to ensure that the cut side of the stem is face-down on the baking sheet. Sprinkle with grated parmesan.
- Place pans in the oven and bake for 10 minutes. Rotate the pans and then reduce heat to 400 degrees. Cook for 10-15 minutes more, depending on how crispy you want your broccoli. (We like ours like French fries!)
- Serve warm.