This recipe surprised the hell out of me. Yes, I love broccoli, I love goat cheese, I love lemon, I love spice and I love roasting everything, but to have it all come together? It was soooo much better than I expected. And I already expected it to be good.
I served this when a friend came over for dinner and we both were like “WHOA. This is amazing.” Of course it is, because it came from one of my very favorite bloggers, How Sweet Eats, and she does everything right. I’m obsessed with her and now I’m obsessed with this broccoli.
95% of the vegetables that come out of my kitchen have been roasted to intensify the flavor, caramelize the sugars and crisp up any lucky bits that just happen to be exposed. Broccoli is especially great for roasting because those little fuzzy tree tops have tons of surface area to crisp. The key to roasting vegetables is to use more olive oil than you think is necessary or acceptable. I’m sorry, but you just have to do it. You need it for flavor, moisture and to caramelize everything…dare I say that it’s actually partially (frying) the vegetables. I’m saying that last bit in a whisper, guys. Ok and there’s also some heavy cream in the sauce to make it drizzleable (also whispering). Let’s live a little. You can omit and use water or another non-dairy milk if you want or need to.
You will slice this broccoli into thick slabs, leaving some of the stem attached because hey, the stems are completely edible and how often do we actually eat them vs. throwing them away. Too often. The flat surface will allow for more of the above-stated deliciousness from roasting and will give you goat cheese drizzle more area to land on. That stuff is bomb and you want that…like scoop any extra up off the pan or plate and proceed to deliver to your mouth.
Let’s bring the word bomb back, staring with this bomb broccoli. Dang, that should have been the name of the recipe.
[tasty-recipe id=”31390″]
Me too!!