Crispy Roasted Broccoli

This recipes come from the January 09' issue of bon appetit. I've never tried roasting broccoli in the oven before, but it sounded different and delicious.

Roasting gives the broccoli an amazing crisp, but tender texture (think lightly tempura fried vegetables) . The olive oil and salt make the broccoli taste buttery and the garlic and red pepper flakes give it great depth and flavor. If you were blind folded and tried one of these, I don't think you would guess it was broccoli. Well, maybe by the texture.

I thought this roasted broccoli side was delicious and I would definitely make it again. Especially when I'm serving it along side something basic like baked chicken and cottage cheese like I did tonight. Cooking it this way just adds an extra something that makes them easy to gobble up.

Roasted Broccoli with Garlic and Red Pepper

8 cups fresh broccoli florets
3 1/2 T Olive Oil, divided
Large pinch red pepper flakes
2 cloves garlic, minced

Preheat oven to 450 degrees
Toss broccoli florets with 3 T olive oil to coat. Sprinkle with salt and pepper. Place on a rimmed, lined, baking sheet and bake for 12 minutes. Check halfway through to make sure no ends are poking up and getting burned. While they bake, mix remaining 1/2 T olive oil, minced garlic and pepper flakes in a small bowl. Drizzle garlic mixture over broccoli, toss to coat. Bake an additional 8 minutes (again checking halfway through). Remove from oven, sprinkle with more salt and pepper and serve immediately.

Broccoli and Corn Chowder

Chunks of broccoli, cubes of potato, and crispy corn are simmered in a creamy herb broth. This is a very hearty soup, or more aptly stew. The original recipe called for cooking bacon in a pan and then sauteing an onion in the rendered fat, but I decided to fore go the bacon and cook the onion in a little butter instead. The soup did need a boost in flavor, so I added extra dried herbs and seasonings like garlic salt and cumin. Just a pinch and dash of each. I think the bacon gives it a depth of flavor that you need to replace if you leave it out.

I like to use the stalks of my broccoli. I just peel off the outer layer with a veggie peelers and then chop them small so they cook evenly with the florets. The stalks have great flavor and it's so much waste if you just throw them away.

This soup was very tasty. The broccoli was slightly crisp and the corn and potatoes gave it a great texture. I picked up a loaf of fresh rosemary bread and it was so good dipped in the broth. I would make this again and maybe next time try adding some cauliflower. I think that would go well with the broccoli.
Recipe is from Marthastewart.com