Simple Sides: Roasted Broccoli with Garlic

It's been interesting watching my poll results - and the MOST surprising thing for me was the recipe that seemingly got the most votes by people - and it wasn't a main dish, it was a side - Garlic Broccoli. I was caught off guard because I didn't know that it was so popular. Given that the combination of garlic and broccoli seemed so popular, I decided that I should post another, EXTREMELY easy side dish for people to use. This is, in some respects EASIER than the other garlic broccoli dish and it has a different flavor and texture. It is delicious and very adaptable as it could go with a number of different main courses - meatloaf, ribs, burgers, chicken, spaghetti...

You can also dress it up, as Ina Garten lays out in her barefoot contessa back to basics book, with pine nuts, lemon juice, and Parmesan cheese. I'll offer both options and hopefully you'll make this easy, easy side dish.

Roasted Broccoli with Garlic
Serves 4

1 lb broccoli crowns (to make it even easier, use the bagged broccoli crowns available at your grocery store)
4 garlic cloves, thinly sliced (these especially get yummy, toasted and sweet in the oven)
3 tablespoons extra virgin olive oil
salt and pepper to taste

Preheat oven to 425. In a bowl, toss together broccoli, olive oil and salt and pepper. Pour onto a baking sheet in a single layer. Bake for 20-25 minutes, until crisp tender and the broccoli has slightly turned brown at the ends. Serve!

Barefoot Contessa additions: (makes it fancier)
1 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoon toasted pinenuts
2 tablespoons Parmesan cheese
1 tablespoon julienned fresh basil leaves (about 6 leaves)

After broccoli is done roasting, toss with the additions.

Printable recipe