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 with the flavoring of black garlic. Black garlic is simply garlic that has been fermented to produce a complex yet mellow, sweet and savory flavor. It’s 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. By using Garten’s technique for roasting the broccoli in a bath of olive oil to produce a crunchy texture and adding the subtly exotic flavoring of black garlic, we think we have a recipe for one seriously sensual side dish. It just might be the best broccoli we’ve ever tasted.
- 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.
- Serve warm.
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