I know, I know, this isn’t exactly outdoor cooking. But seriously, it’s JANUARY. How many of us are camp-cooking outside in January?
This recipe is super-simple. In fact, the hardest part of it is remembering how to spell broccoli! (I always think it should have a silent ‘h’ in it…)
- 1-2 large bunches of broccoli
- Olive oil
- Salt & pepper
- 4-6 garlic cloves
Pre-heat your oven to 425.
Here’s the trick: make sure your broccoli is super-super dry. I have issues with not washing produce so I ran mine under some water and then shook it, patted it dry, and let it sit for fifteen minutes to air dry. If you’re okay with not washing, go for it.
Cut the broccoli into large florets. (As large as you can manage!) Then toss with olive oil and salt and pepper. You want it coated with oil but not drippy.
Put the broccoli on a cookie sheet with the garlic. I peeled mine but again, that’s up to you. To keep my kitchen as mess-free as possible, I line my cookie sheet with foil and then just drizzle the broccoli right on the pan. A sprinkle of salt & pepper and I’m good to go.
Bake for 25 minutes. The broccoli will be tender before then but not crispy so leave it as long as you can!