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Garlicky Roasted Broccoli

(recipe, Willi Galloway)


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Introduction

This dish was inspired by one of my favorite vegetable dishes: the delicious blasted broccoli at Black Bottle, a wine bar in Seattle's Belltown neighborhood. Tossing the broccoli in a garlicky oil, instead of with chopped garlic, eliminates the problem of the garlic burning while the broccoli roasts at high heat. Roasted garlic is often available in well-stocked olive bars, or you can roast it yourself (see Notes below). Refrigerate the extra garlic oil and use it within three days. I like to brush it on pizza dough before assembling the pizza or use it as a dip for crusty bread.

Ingredients

  1. 6 large garlic cloves, roasted (see Notes)
  2. ½ cup olive oil
  3. ¼ tsp. soy sauce
  4. 1 large head broccoli, cut into small florets (about 4 cups)
  5. ¼ tsp. red-pepper flakes
  6. Sea salt (optional)

Steps

  1. Preheat the oven to 450 degrees. In a blender or food processor, purée the roasted garlic with oil and soy sauce. Taste the oil; it desired, add more garlic cloves, as it should taste quite garlicky.
  2. Place the broccoli in a large bowl and drizzle with 3 tablespoons of the garlic oil. Toss until the florets are well coated. Spread the broccoli on a rimmed baking sheet and sprinkle with the red-pepper flakes and salt to taste. Roast, stirring occasionally, until the broccoli is fork-tender and quite brown and crispy in spots, 15 to 18 minutes.

Note

To roast garlic, cut off the top quarter of the head, drizzle with olive oil, and place in a covered baking dish; roast in the oven at 425 degrees until the cloves are soft, about 20 to 25 minutes depending on their size. Refrigerate roasted garlic in a covered container for up to one week. Squeeze the softened cloves out of their wrappers before using in recipes.