This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
• Fresh Broccoli
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat. Bake for 30-45 minutes or until the edges get brown and crispy.
• 3 tablespoons olive oil
• 2 anchovies, minced
• 4 cloves garlic, finely sliced
• 1 cup dry white wine
• 1 pound broccoli, trimmed and cut
• 1/2 cup chicken stock
• Salt and freshly ground
Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.