Last fall, I got on a big roasted broccoli kick. At Brys’ suggestion, I drizzled the florets with olive oil and sprinkled over a little salt and pepper, then stuck them in a 500F oven. The outer parts of the broccoli quickly crisped and blackened in places. The florets ended up tasting almost sweet.
I’ve been so into this roasted broccoli that I forgot how green and clean simply steamed broccoli can be. Last week, Brys emailed with a report of quickly steamed broccoli drizzled with a ginger-spiked peanut sauce. But before I could give it a shot, he emailed back with a demand that I forget the peanut sauce and just have steamed broccoli with the essentials: a little olive oil, lemon juice, salt and pepper. And so I did.
It’s always a revelation to come back to the simplest techniques, those things — like steamed broccoli — that are so basic you really can’t even call them recipes (even though we do). I don’t usually need to be reminded in the summer, when there’s plenty of fresh everything to go around. But in the winter, when I get into roast-and-stew mode, I forget how good the bare minimum can taste.
Recipe: Steamed Broccoli With Olive Oil And Lemon Juice (Cookthink)
Recipe: Roasted Broccoli (Cookthink)
Reference: How to cut broccoli into florets (Cookthink)
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I love it – there is nothing better than simple veggies to accompany any meal. Thanks for the reminder that sometimes simple is better!