A workers' cooperative growing food on London's edge in the Lea Valley

Roasted Broccoli

You may think this sounds too simple – but it’s one of our most delicious recipes!!!

1 broccoli head

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 ½ teaspoons salt and

1 ½ teaspoons freshly ground black pepper

Grated zest of 1 lemon

Freshly squeezed lemon juice of 1 lemon

3 tablespoons pine nuts, toasted

fresh basil leaves (about 12 leaves is great)

Preheat the oven to 220 degrees C.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, and cut the stalks to a similar size.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, and basil. Serve hot.


Categories:  Recipes, broccoli

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