Some of My Favorite Comfort Foods- Part Two

The complete opposite is true for Eric. He NEVER eats green beans (unless it is green bean casserole) and as for peas they have to be mixed into something like chicken pot pie. His green vegetable of choice is broccoli. Every meal the vegetable we are eating is broccoli. So, since meeting Eric I have eaten more broccoli with him than in my entire life. This being said, the only way Eric cooks broccoli is by steaming it and adding salt and pepper. I will eat it (because my mom always told us we had to eat our greens) but still not my favorite……

……UNTIL NOW! The other day when I was cooking dinner Eric asked for broccoli (of course). But instead of steaming it I roasted it with a little garlic and pepper infused olive oil. YUM! I went straight to the broccoli first; completely by-passing Eric’s Famous Mashed Potatoes and my Mom’s lemon peppered chicken (the recipe coming soon). I even had seconds of just the broccoli. I couldn’t help it! The broccoli was so full of flavor and was just the right texture (not crunchy and not mushy).

Oven Roasted Broccoli With Garlic

1 head of broccoli (if frozen is more convenient for you use about 2 to 2 ½ cups)2 tablespoons pepper infused olive oil (see note ***)
2 cloves of garlic finely minced (or you can use a cheese grater with a small cut on it to “grate” the garlic into fine pieces)½ teaspoon salt

Preheat oven to 375-400 degrees (normally I would not give a temperature range, however the broccoli will cook well at either temperate- this is good, especially if you have other food in the oven). Cut broccoli into florets. Spread broccoli onto a cookie sheet. Drizzle olive oil on top and sprinkle with salt and garlic. Toss broccoli around in the olive oil, garlic, and salt- making sure all of the broccoli is evenly coated. Bake at 375-400 degrees for about 12 minutes or until the “doneness” of your liking.

****Pepper Infused Olive Oil
When I buy olive oil I set aside 1 cup of it in a jar or Tupperware that has a good tight lid. To this one cup of olive oil I add 1 tablespoon of crushed black pepper. I use the infused oil for roasting veggies, sauteing meat, etc. The pepper gives the oil a stronger flavor than just sprinkling the veggie or meat directly with pepper as it cooks.