Roasting broccoli is probably my favorite method – it’s quick and easy to prepare. High heat roasting enhances the natural sweet and nutty flavor while creating a beautiful brown, caramelized exterior. People seem to either love or hate broccoli, which is a…
What you'll need
Ingredients
1 large head broccoli (about 1 ¾ pounds)
3 tablespoons extra virgin olive oil, plus more for drizzling
2 cloves garlic, minced or crushed
¼ teaspoon red pepper flakes (or more to taste)
½ teaspoon table salt
½ teaspoon sugar
¼ teaspoon black pepper
The method
Directions
01
Place large rimmed baking sheet on lowest level rack, and heat oven to 500 degrees.
02
Combine olive oil with garlic and red pepper flakes and set aside
03
Cut broccoli at juncture of florets and stems; discard stalk. Cut broccoli into 8 equal wedges, keeping core and florets intact. Place broccoli pieces in large bowl; drizzle with oil mixture and toss well until evenly coated. Sprinkle with salt, sugar, and pepper and toss to combine.
04
Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and quickly spread into even layer, keeping flat sides down (it should start to sizzle when it hits the pan). Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish, drizzle with additional olive oil and serve immediately with lemon wedges.
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
This makes a perfect side dish for Butter Chicken, Chicken Tikka Masala, or Tandoori. Rinsing the rice is an important step which delivers a light and fluffy dish with grains that are separate and distinct.
I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Roasted Broccoli with Garlic and Lemon
Prep
Cook
Yield
Roasting broccoli is probably my favorite method – it’s quick and easy to prepare. High heat roasting enhances the natural sweet and nutty flavor while creating a beautiful brown, caramelized exterior. People seem to either love or hate broccoli, which is a…
Ingredients
1 large head broccoli (about 1 ¾ pounds)
3 tablespoons extra virgin olive oil, plus more for drizzling
2 cloves garlic, minced or crushed
¼ teaspoon red pepper flakes (or more to taste)
½ teaspoon table salt
½ teaspoon sugar
¼ teaspoon black pepper
Cook Like James · The method
Directions
1
Place large rimmed baking sheet on lowest level rack, and heat oven to 500 degrees.
2
Combine olive oil with garlic and red pepper flakes and set aside
3
Cut broccoli at juncture of florets and stems; discard stalk. Cut broccoli into 8 equal wedges, keeping core and florets intact. Place broccoli pieces in large bowl; drizzle with oil mixture and toss well until evenly coated. Sprinkle with salt, sugar, and pepper and toss to combine.
4
Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and quickly spread into even layer, keeping flat sides down (it should start to sizzle when it hits the pan). Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish, drizzle with additional olive oil and serve immediately with lemon wedges.
Cook Like James
Easy Roasted Broccoli with Garlic and Lemon
Prep
Cook
Yield
Roasting broccoli is probably my favorite method – it’s quick and easy to prepare. High heat roasting enhances the natural sweet and nutty flavor while creating a beautiful brown, caramelized exterior. People seem to either love or hate broccoli, which is a…
Ingredients
1 large head broccoli (about 1 ¾ pounds)
3 tablespoons extra virgin olive oil, plus more for drizzling
2 cloves garlic, minced or crushed
¼ teaspoon red pepper flakes (or more to taste)
½ teaspoon table salt
½ teaspoon sugar
¼ teaspoon black pepper
Directions
1
Place large rimmed baking sheet on lowest level rack, and heat oven to 500 degrees.
2
Combine olive oil with garlic and red pepper flakes and set aside
3
Cut broccoli at juncture of florets and stems; discard stalk. Cut broccoli into 8 equal wedges, keeping core and florets intact. Place broccoli pieces in large bowl; drizzle with oil mixture and toss well until evenly coated. Sprinkle with salt, sugar, and pepper and toss to combine.
4
Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and quickly spread into even layer, keeping flat sides down (it should start to sizzle when it hits the pan). Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish, drizzle with additional olive oil and serve immediately with lemon wedges.
