Ok…so there’s nothing on Earth that will get my husband to eat (nevermind like) broccoli, but for everyone else, this is to die for.
The secret? Roasting.
A firm believer in the power of roasting to turn all undesirable vegetables into caramelized scrumptiousness, I make this dish often; if combined with a legume like chickpeas (surprisingly tasty when roasted), it’s a complete one-dish meal full of protein and fiber for any vegetarian to savor.
- 1 head of broccoli, chopped (include the stems only if you like them)
- 1 can chickpeas (aka garbanzo beans)
- Sliced white turnips (optional. I had some in my CSA and they were tasty)
- 3-5 cloves of garlic, peeled & chopped in half if they’re large
- Salt and Pepper, to taste (Even better: I use the 21 Seasoning Salute from Trader Joe’s).
Preheat oven to 400 — high heat helps caramelize the veggies. Chop broccoli into florets of desired size. In a large bowl, combine with sliced turnips if using, as well as garlic cloves and garbanzo beans. *It’s important not to use minced garlic from a jar here — it will burn. By using fresh garlic cloves, you’re going to roast them until they’re mild, soft and sweet.* Toss with olive oil and seasonings.
I use a deep non-stick baking dish coated with aluminum foil for easy cleanup. Drizzle a little olive oil in there, then dump in the combined veggies and shake around to coat. You can season it more when it comes out of the oven if you like.
Cook for about 20 minutes, removing from the oven when the broccoli is turning brown (but not burnt) on the tips. Serve warm!