Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Jack Bishop of America’s Test Kitchen shares ideas for cooking under-appreciated vegetables, such as broccoli and zucchini. He first shared this recipe for Roasted Broccoli with Olives, Garlic, Oregano, and Lemon on July 26, 2008.
Roasted Broccoli with Olives, Garlic, Oregano, and Lemon
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked.
- 1 large head broccoli (about 1 3/4 lbs)
- 5 Tablespoons extra virgin olive oil
- 1/2 tsp table salt
- 1/2 tsp sugar
- 5 medium garlic cloves, sliced thin
- 1/2 tsp red pepper flakes
- 2 Tablespoons finely minced pitted black olives
- 1 tsp minced fresh oregano leaves
- 2 tsp juice from 1 lemon
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500°F. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 3 tablespoons of oil and toss well until evenly coated. Sprinkle with salt and sugar to taste and toss to combine.
2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
3. While broccoli roasts, heat remaining oil, garlic, and pepper flakes in 8-inch skillet over medium-low heat. Cook, stirring frequently, until garlic is soft and beginning to turn light golden brown, 5 to 7 minutes. Remove skillet from heat; stir in olives, oregano, and lemon juice. Toss roasted broccoli with olive mixture and serve immediately.