If, like me, you like broccoli in the same way you like seeing chickens in zoos, they’re quite nice but they’re not the reason why you’re there. Well, roasted broccoli just became the snow tiger of the dinner plate.
My friend Hayley taught me how to make this, and not in a ‘why don’t you try this’ way, but in a ‘if you eat this and don’t cycle to my house afterwards to tell me how f#%king amazing roasted broccoli is then we may as well stop spending time together now’ kind of way.
So I dutifully went home to make some more fish cakes and I set about preparing the best damn accompaniment I’ve ever tasted. When roasted, the broccoli becomes quite al dente and a bit nutty along with its existing taste and when seasoned like this, it’s just great.
1 head of broccoli
1 heathy drizzle of extra virgin olive oil
1tsp Worcestershire Sauce
Couple of drops of red tabasco
Generous twists of pepper
If desired, a sprinkling of smoked paprika
– Pre-heat the oven to 150 degrees.
– Lay some parchment paper a large baking tray.
– Chop the florets of broccoli into near-individual chunks.
– In a mixing bowl, add all the ingredients and stir until the florets are well coated.
– Spread evenly across the baking tray, put in the oven for 20-25 minutes and serve.
I found that it also goes well with mustard-y, poached chicken, or on its own, without taking it off the baking tray.