Our spin on a classic, easy side dish
This recipe was inspired by Ina Garten’s incredible recipe for Parmesan-Roasted Broccoli. But this version takes a bit of a turn from Mediterranean flavors to the Far East thanks to the flavor of black garlic. That’s right, broccoli with black garlic.
What is black garlic?
But what is black garlic? Black garlic is simply garlic that has been fermented to produce a complex yet mellow, sweet and savory flavor. And why is it black? Well, its black-as-coal coloring is simply a byproduct of the fermentation process. Black garlic, incidentally, offers nearly twice as many antioxidants as does fresh garlic. (And those antioxidants are a large contributor to garlic’s aphrodisiac reputation.)
Why should you roast broccoli?
We use Garten’s technique for roasting the broccoli in a bath of olive oil to produce a crunchy texture and add the subtly exotic flavoring of black garlic. The result? We think we have a recipe for one seriously sensual side dish. It just might be the best broccoli we’ve ever tasted.
An easy side dish, this recipe for broccoli roasted in olive oil uses black garlic for some bold flavor.
- 1 1 lg head broccoli
- 3 cloves black garlic peeled and thinly sliced
- 1 tsp salt
- 3-4 tbsp olive oil
Preheat oven to 425 degrees.
Cut the broccoli into florets, utilizing all but about an inch of the stalk.
Arrange the florets on a baking sheet large enough to hold them in a single layer.
Sprinkle the garlic and salt on top of the broccoli and drizzle with the olive oil.
Roast on the middle rack of the oven for 20-25 minutes, until the tips are crisp and tender and some of the tips have browned.
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