- Prep time 10 minutes
- Cook time 25 minutes
- Serves 2 to 4
My goal was to create a well-balanced combination of common ingredients that make the humble broccoli outshine all other side dishes on the dinner table. This broccoli recipe is robust, refreshing and will definitely leave you satisfied. What makes it satisfying is its complex flavor profile balancing out any hearty dinner, without leaving you overstuffed. This side dish is a multitude of fresh flavors that will make the roasted broccoli the main character of the show, not just a supporting actor.
Let’s talk about the elements that constitute our side dish. First things first, the broccoli: Roasting the broccoli brings out its slight sweetness, while also providing a pleasant tender texture with a crisp bite. The roasted garlic will impart an umami undertone to the whole dish, without overpowering the other components. We are creating a subtle caramelization of the garlic that diminishes its pungency and bitterness, while conserving its characteristic flavor. The lemon juice and lemon zest brighten the whole dish, while adding acidity to create a healthy flavor equilibrium between the salt, fat, and spice levels.
To top things off, although optional, I highly recommend finishing the dish with some Parmesan shavings that will really take everything to the next level. —Carolina Gelen
small heads garlic
extra-virgin olive oil, divided
1 1/4 teaspoons
freshly ground black pepper
scallions, both white and green parts thinly sliced
flat-leaf parsley, roughly chopped
serrano pepper, seeded and thinly sliced
freshly squeezed lemon juice
shaved Parmesan (optional, but recommended)
- Heat the oven to 420°F or 220°C.
- Cut off the pointed top of the garlic heads off, drizzle a tablespoon of olive oil on each head of garlic and wrap each one of them tightly in aluminum foil.
- Cut the broccoli florets off the stem, wash them, and place them on a baking sheet. Evenly coat the broccoli with 4 tablespoons of olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the garlic next to the broccoli and bake everything for 20 to 25 minutes, then remove the baking sheet from the oven.
- Squeeze out the slightly caramelized garlic onto a cutting board and roughly chop it. In a bowl, add the thinly sliced scallions and serrano pepper, roughly chopped parsley and garlic, lemon zest, lemon juice, 1/4 teaspoon of salt, and 3 tablespoons of olive oil. Roughly mix all the ingredients together using a spoon. Toss half of the mixture on the roasted broccoli, evenly coating the florets.
- Place the roasted broccoli on the serving plate and spoon the rest of the salsa on top. As an optional step, sprinkle some Parmesan shavings on top of the broccoli.