This is because I don't much like broccoli. I know, you just died from shock. 'Heather, you don't like eggplant, breakfast, raw tomatoes, most vegetables, or, really, anything. And now broccoli? It's just too much.' Also, I strongly dislike celery. So screw you.
I know people love to put cheese on it (at least they do in the old Kraft commercials) and all that, but I don't care. It's just not my thing. But the Recipe Book called, and I answered. Josh picked up some broccoli at the Farmer's Market, and I resigned myself to basically throwing away a lot of said broccoli once prepared. Ah, wasted food, they name is Recipe Book.
I did, however, decide we would have Healthy Meal, and paired the broccoli with some salmon and baked potatoes . Of course, I loaded my baked potato with margarine and sour cream and salt, but a girl is entitled to some sort of reward for making broccoli. Josh was going to refuse to eat the baked potato anyway (Josh hates potatoes. You see, I'm not the only one with weird food preferences.)
This broccoli recipe was contributed by Josh's college friend Savitri, baker and contributor of the curry puff. Perhaps I should have realized that meant it would be good, but the recipe is so simple I couldn't see how just throwing a little olive oil and salt and pepper on the broccoli and then roasting could transform it into something I would enjoy. Once again, (say it with me) Oh how wrong I was.
When the broccoli was ready, Josh headed off downstairs with it. By the time I got down there, he was lying on his side on the sofa, Roman emperor style, cradling the near empty bowl and going in for the kill. All he needed was a topless woman to be dropping the broccoli into his mouth from above and I'm pretty sure his fantasy would be complete. When I asked him how it was, he gave me some sort of crazed look, which I took to mean, 'You Come Near My Broccoli And I Stab Your Face.'
After a second, however, the broccoli-insanity appeared to pass and Josh recovered himself and offered me a taste - remembering, I'm sure, that I had to taste it for the Recipe Book, and expecting that I would not like it and he would get the rest to himself. Sadly for his Broccoli Fever, and shocking to me, I did like it. I have no idea how this happened. It was honestly great. I mean, I'm not going to put down the cheesy poofs for it, but seriously, I will make it again.
I think the moral of this story is that one must never underestimate the transformative powers of olive oil + salt + lemon to make me eat something. After all, that is why green beans and asparagus are in my diet, so why not other things? The broccoli comes out of the oven v hot, and when you put the lemon on it (perfect Savitri tip) it sucks it up, so basically they taste like little perfectly moist but not soggy conveyances of lemon juice.
Score one for Savitri. There is now another vegetable in my diet.
Seriously, I'm magically eff-ing delicious4 cups broccoli florets (or however much Josh brings back from the farmer's market)
1 tbsp extra virgin olive oil
1/2 tsp salt (kosher)
freshly ground black pepper
Serves: 4 (or one crazed Josh)
Preheat oven to 450 degrees F. Toss broccoli with olive oil, salt and pepper. Think, 'There is no way this minuscule amount of stuff is going to make any difference.'
Place on a large baking sheet (not air-insulated). Roast 'till the broccoli is tender and blackened on the bottom (or, you know, the top. Whoops). About 10-15 minutes. Contemplate making self salad while broccoli roasts, but get lazy and figure you'll gorge on potato.
Take bite. Recover from shock. It's good.
Yummy hot from oven or at room temperature.
Savitri note: Delicious with a touch of fresh lemon juice.
Heather note: YES. LEMON JUICE. YEEEES.
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