Don’t Be Surprised If You Consume This Entire Batch!
Okay, people, simmer down now! This dish, which is commonly known as “Crack Broccoli” does NOT contain any crack cocaine or any other harmful drugs. You may have noticed the use of the word “crack” in many recipes lately. This is merely used to indicate that the food is just SO good and SO tempting that it could become highly addictive for you, the way that crack cocaine can addict you with even one use. Now you know!
As Laura, the creator of this recipe states, “It is absurdly addictive! Brace yourselves. I can easily consume a pound or two of broccoli in one sitting when it is prepared this way.” There is just something about roasting the broccoli, which brings out its sweetness, and then combining it with these particular ingredients that add spicy, savory, tart and even meaty tastes, that makes you want to consume as much as you can get your hands on. So do yourself a favor, and either make small batches or invite friends to share it.
Roasted broccoli has been known to convert many a broccoli-hater into a broccoli-lover, so if you fall into that former category, please try this recipe. Roasting caramelizes the florets and makes them crispy-good. Normally, the broccoli stalks are rather bland and somewhat pithy, but roasting changes them into taste treats.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Cutting broccoli into steaks isn’t hard. Start with a large, very sharp knife. Turn the stem end up toward you and slice right down the middle. Turn the stems of each of these halves up toward you and carefully slice them in half again. The goal is to get flat pieces, known as steaks. But also roast the remaining florets that may fall off in the process. You want consistently-sized pieces so they cook evenly. Arrange the pieces on your sheet pan so they are not touching. This also helps with even cooking, creates more intense caramelization and shortens cooking times required.
Recipe and image courtesy of Laura at A Beautiful Plate
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