Preheat the oven to 425F degrees.
Put 2/3 of broccoli in a large bowl w/the olive oil & orange juice; season with salt & pepper & toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer & roast until just tender w/golden brown edges, approximately 15 minutes.
Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add remaining broccoli, garlic & orange zest & bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume & the is cooked through, about 10 minutes.
With a hand-held immersion blender, food processor or potato masher, blend or pulse the cream & broccoli mixture until coarsely blended & still a bit chunky. Fold in roasted broccoli; taste & adjust seasoning (if necessary). Transfer to a serving bowl & serve warm.
Add'l notes- Sauce can be put in separate bowl (not on top of roasted broccoli). Gets soggy if you put too much sauce on the roasted broccoli.
Originally Submitted
2/10/2010
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