Dish · other
Roasted Broccoli
Broccoli florets tossed in olive oil and garlic, roasted hot until the edges char and the stems stay tender, finished with parmesan.
Where it comes from
High heat browns the sugars on broccoli's surface in a way steaming or boiling cannot, and it became a standard side once home ovens made hot, fast roasting practical on a weeknight.
What cooks argue about
The fight is over oven temperature: roasting hot enough to char the florets before the inside overcooks, or lower and longer, which cooks evenly but skips the crisp, blackened edges.
Versions
Nobody has published a roasted broccoli here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
broccoli
olive oil
garlic