I’ve been getting tired of plain steamed vegetables with a bit of salt and lemon juice. It’s surprising, because I am a broccoli fiend and will happily eat a plate of steaming greens for dinner. But lately I’ve been annoyed at the little puddles of moisture steamed vegetables send out to infiltrate your bread, and longing for the smoky flavor of something roasted.
Thank goodness it’s easy. I hate spending time on vegetables. part of their charm is that they are so low maintenance.
Ingredients (serves 2)
1 large head broccoli, cut into florets
2 T olive oil or schmaltz
1 t salt
1/4 cup bread crumbs
scant 1/4 cup grated parmesan
Preheat the oven to 400°F. Toss the broccoli and oil or fat in a bowl.
Spread the broccoli in an 8×8 pan and sprinkle with salt, crumbs, and parmesan.
Toss in the 400°F oven for 15 minutes, at which point the crumbs should have browned nicely.
Serve with tasty, tasty squab.
This broccoli is tender. It is flavorful. It wants you to make more of it. And if you’re not sure, remember this: eating more broccoli grants automatic permission to eat more dessert.
I should note that when roasting, times and temperatures need not be exact. I went with 400°F because Mr. B wanted to roast his squab at that temperature. I could have roasted them for longer at 350°F, which would have resulted in a much softer, slightly richer side. I could have gone with 8-10 minutes at 450°F, for a very assertive, crunchy topping over al dente veggies. It’s your call.