April 9, 2013
I’ve noticed that sometimes by just cutting my kids sandwiches differently they will eat their lunch. I thought why not try out this tactic with our dinnertime broccoli.
It worked! My inspiration came from chef Roberto Cortez who taught me a different method of cutting broccoli. I used that slicing technique with my roasting technique and the result was this family pleaser.
3 broccoli heads, with stems
¼ cup olive oil
Salt
Lemon wedges for garnish
Preheat oven to 375.
Cut about one-inch off the bottom of each stem and then slice the stem from the stem butt to the head (no comment on that one).
You should get about 4 – 5 pieces of broccoli per head. Then, lay them out evenly on a cookie sheet and pour oil over the pieces. Flip the pieces into the oil and use your hands to mush them around a bit to make sure they are well coated.
Next, give each piece a good sprinkling of salt. Roast in a 375-degree oven for 20 minutes and then flip and roast another 15- 20. The pieces should be crunchy and golden brown on the crowns. Serve with lemon wedges and a pinch of red chili flakes (for the grown-ups, anyway).
