First things first- I cut up my broccoli into florets. No, I don’t
normally wash ‘em unless they’re really dirty, but I do inspect
for bugs and I toss the florets that are super-infested. Organic
broccoli often features small crowns and large stems so I
normally trim the tough skins from the stems and throw them
in as well.
Then, I tossed the broccoli, bacon, and garlic cloves in a
gallon-sized Ziploc bag to store in the fridge until I was ready
to roast them. When it came time to roast off the broccoli, I
preheated the oven to 400 F and added some fat in the Ziploc
bag along with a generous amount of salt and freshly ground
black pepper. I sealed the bag up and shook it vigorously, and
then I dumped the contents on a foil lined baking tray.
Make sure it all fits in one layer or the broccoli won’t brown
properly. I oven-roasted the broccoli for 30-35 minutes,
rotating the tray and flipping the contents every 10 minutes or
so.
Really tasty. For variation, I think this dish tastes great with a
bit of acid (a squeeze of lemon or a splash of your favorite
vinegar) and/or a shower of microplane-grated parmesan
cheese.
Originally Submitted
1/5/2013
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