Candied Broccoli

Broccoli. We all know the most common of the cruciferous veggies is super healthy, but it’s not a food most people crave. Until, that is, they start making it in the oven.

When you coat broccoli in olive oil and roast it in the oven, it develops an entirely different flavor. A crunchy, black crust develops and it takes on a kind of charred sweetness that can make even the most dedicated carnivore salivate.

The process is simple. Preheat your oven to a high temperature. I usually set it to 400 F. The temperature is somewhat flexible, so if you are cooking something temperature specific at the same time, don’t fret. Chop up your broccoli and toss with a generous dose of olive oil, salt, and pepper. The more olive oil you use, the more “candied” your broccoli will become. Lay it flat on a baking tray and pop it into the oven.

You’ll be able to smell when the broccoli starts to char. Let it roast for a while; depending on the cooking temperature and amount of olive oil, it will take between 25 and 40 minutes.

On this day, I was serving my broccoli with a light summer meal, so I used less oil for a lighter taste. If you’re serving your broccoli with a hearty meal, like a roast, I recommend using more oil for a stronger charred flavor. Sometimes it comes out looking completely black and I think I’ve finally gone overboard and burnt it, but then it STILL tastes amazing!

What are your favorite ways to prepare broccoli?

3 thoughts on “Candied Broccoli

  1. Pingback: Eating Out in HK: Iberico and Co. | fulfilled

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