Who would think of this? It really works with the crispiness of the roasted broccoli and the tang of the olives and garlic…..just be sure to add the touch of lemon to really make this dish sing.
- 6 cloves of garlic, peeled and gently crushed
- 1 tsp. kosher salt
- 1/4 cup olive oil
- 2 1/2 lbs. broccoli, washed, drained and patted dry
- 1/2 cup mixed unpitted olives
- flaked sea salt
- 1/2 lemon
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the garlic and 1/2 tsp. of kosher salt. Using the back of a spoon, muddle the two together until the garlic releases its oil. Let this stand for 10 minutes. Stir in the olive oil and set aside.
Trim the broccoli stems, cut the stalks lengthwise into halves. Place in the prepared baking sheet. Pour the garlic oil and olive over and toss to coat. Sprinkle with the remaining salt. Roast for 20 minutes, tossing occasionally. Cook only until al dente. Transfer to a baking dish.
To serve, sprinkle with the salt flakes, drizzle with additional extra virgin olive oil, squeeze lemon juice over,
This will serve 8 people.