Roasted Broccoli and Olives

                                        Roasted Broccoli and Olives

Yield: 8 Servings

The combination of garlic, lemon, olive oil, and olives is clearly a love song about Broccoli. I’m serious. This vivacious recipe brings an overly familiar vegetable alive with flavor.  On a visual note, it plates beautifully! Your family and guests will sing its praise.

Ingredients:

6  large cloves of garlic

1 teaspoon of kosher salt

¼  to ½  cup extra- virgin olive oil

2 ½ pounds broccoli, washed, drained and dried

½ cup mixed un-pitted olives

Sea salt

½ lemon

Directions:

Preheat oven to 450 degrees. Line a large baking sheet with parchment paper or a large silicone mat.

In a small bowl combine the garlic and kosher salt. Using the back of the spoon, crush the garlic and salt until the garlic begins to release its oil. Let stand for 10 minutes. Stir in the olive oil and set aside.

Trim the broccoli stems and cut stalks lengthwise into halves or quarters. Place on a baking sheet and pour garlic and olives over; toss well. Sprinkle ½ teaspoon kosher salt. Roast for 20 to 25 minutes occasionally turning until tender but still el dente. Transfer to a serving platter.

Sprinkle with sea salt, squeezed lemon juice and more drizzled olive oil to taste

Inspirations:

a.       Plating; This recipe looks great when served in either a solid white platter garnished with lemon slices or a colorful Mediterranean style dish.

b.       Can be served warm or enjoyed cold.

c.        Pairs well with fish, chicken or beef

*Recipe adapted from Better Homes and Gardens