A sensational roasted broccoli recipe by Koutaro Kenzou. Learn the unique roasting technique that achieves both char and juiciness, and how to make even the often-discarded stems delicious. Top generously with cheese for a dish that's sure to be a lifesaver when you need an extra side.
Ingredients
Main Ingredients (2-3 servings)
- 1 head Broccoli
- Grated Cheese (to taste)
Seasonings
- Salt (to taste)
- Olive Oil 2 tbsp
- Water 3-4 tbsp
- Black Pepper (to taste)
Steps
- Cut the florets of 1 head of broccoli diagonally from the base. If large, cut each floret into three pieces. Make deep cuts into the stems and tear them by hand for a cleaner finish.
- Peel the tough outer skin of the cut broccoli stems thickly, then cut them into pieces about the size of nanohana buds.
- Heat 2 tbsp of olive oil in a frying pan over medium heat.
- Add the broccoli florets and stems. Place them cut-side down and roast slowly over low heat.
- Add 3-4 tbsp of water, cover with aluminum foil as a makeshift lid, and steam-roast. [This is the key!] Steaming and roasting simultaneously achieves both a smoky aroma and juiciness.
- Once one side is browned, remove the foil lid. Flip the broccoli, replace the foil lid, and roast both sides until golden brown.
- When the entire surface is browned, remove the foil lid and season with a pinch of salt to taste.
- Arrange on a plate.
- Top generously with grated cheese to taste as desired, and finish with a sprinkle of black pepper to taste.
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