Believe it or not, broccoli is one of the few vegetables that my children enjoy. Like most kids, they refer to it as “trees” and prefer it steamed with a generous amount of fresh lemon juice on top. I have also added cheese sauce to the repertoire as, unbeknownst to me until recently, this is de rigeur and I have been denying my children all of these years. Who knew?
Despite all of that, their favourite way to eat broccoli is roasted. For Christmas dinner this year, I jazzed up the dish a bit in honour of the festive occasion, but it remains simple to put together and ultimately delicious.
Roasted Broccoli with Fennel & Garlic
- 3 crowns of broccoli; washed, trimmed and separated into “trees”
- healthy glug of olive oil
- large pinch of coarse salt
- 1 tsp. fennel seeds
- 1 head of garlic, separated and peeled.
- 1 lemon
1) Preheat your oven to 400 degrees.
2)In a large, shallow dish add your broccoli trees, garlic cloves and fennel seeds. Add a large glug of olive oil and mix everything around so that it all gets covered with the oil. Be sure that your dish is large enough so that everything can sit in one layer. It will make for better roasting.
3) Pop everything in the oven (uncovered). Check your veggies every 10 minutes or so, giving them a stir so all sides get those yummy caramelized edges. They should take about 30 minutes in total.
4) When they are roasted to your satisfaction, squeeze the juice from your lemon over top and serve immediately.
The only word of caution I would give is that this is a dish that must be served hot. So, you really want to make sure that you’ve got the timing right so your broccoli is done right as you are getting ready to serve the rest of your meal.