Roasted Broccoli With Chilli, Garlic And Parmesan Inspired By Donna Hay
Donna said in her episode of Desert Island Dishes that one of the things she loves the most is grilled or roasted broccoli and I have to say that I completely agree. It’s one of those things that really has no right to be as delicious as it is but oh my goodness it is good.
I don’t really know what it is about broccoli but I love it. I love it in any way shape or form but this recipe is really quite special. It’s so easy too which obviously makes me like it even more.
When my husband goes away on business, I nearly always have this for supper and it’s heavenly.
The quantities you will need will really depend on how you want to serve it. I can easily eat a head of broccoli to myself and I’m not sure if that’s normal or not. Like most things, it does shrink down when roasted and if you are going to the trouble of roasting it, you may as well do more than less as it keeps wonderfully in the fridge.
2 whole heads of broccoli
2 cloves of garlic, crushed
1/2 red chilli, finely sliced
1 tbsp olive oil
salt and pepper
generous grating of parmesan cheese
Preheat the oven to 200C
Chop the broccoli into florets and the stems into rounds and bung them in a bowl together with the garlic, chilli, oil, salt and pepper. Toss it all together so it’s well mixed.
Tip out onto a baking sheet and roast in the hot oven for about 20 minutes, until the broccoli is cooked and golden looking. Check to see how it’s doing at 15 minutes and give it a stir if you need to. It might take 25 minutes depending on how it’s feeling.
Once cooked, tip into a bowl and top with the grated parmesan cheese.