Let’s take it niiice and easy.
Jog a little slower. Have an extra cup of coffee. Stop and take a picture of something pretty. Buy yourself a new book. Eat some extra greens. But make them taste like candy.
Green, caramelized, feta-flecked candy.
Be nice to yourself…it’s Monday.
It’s a simple concept, but roasting vegetables (as I have mentioned before) can really amp things up. Caramelizing is a powerful and delicious thing, my friends. Use it recklessly.
All you need to do is the prep, then kick back and let the oven do all the fancy work. Nice and easy.
This recipe is based on Adam Roberts’ (aka The Amateur Gourmet) The Best Broccoli of Your Life who based it on Ina Garten’s (aka the Barefoot Contessa) Parmesan-Roasted Broccoli. So you know it’s good.
I decided to use marinated feta and toasted sunflower seeds instead of Ina’s Parmesan and pine nuts – but the slightly nutty, browned broccoli is the real star here.
My Favorite Way to Cook Broccoli
- 1 head of broccoli (about 2 cups), cut into small florets and stems cut into small pieces
- 1-2 tablespoons of olive oil
- salt & pepper
- zest from half a lemon
- toasted sunflower seeds
- 2 tablespoons cup crumbled feta
Heat oven to 200 C/400 F.
Toss broccoli with 1 tablespoon of olive oil, salt & pepper (to taste, but I prefer a heavy pour with both). Add more olive oil if all of the florets aren’t coated well.
Spread broccoli out on a baking sheet. Place in the oven and cook for 15-20 minutes (tossing half-way through) until florets are beginning to brown a little.
Zest the lemon over the broccoli and let cool.
Toss with feta and sunflower seeds to serve.
I used feta marinated in preserved lemon, olive oil and herbs. But regular feta with a squeeze of lemon juice works well too.