We have been loving roasted broccoli in our house. I used to blanch it, but honestly, blanching makes the texture of broccoli almost unbearable. I mean, it was all right, but only after it had been doused in salt and seasonings, which kind of defeats the purpose of eating vegetables, right? So, I started roasting it and it has been a hit.
And then I thought, why can't I Korean-ify it? So, I roasted it with some sesame oil and sesame seeds and it's made a delightful side dish for our Korean dinners.
1 broccoli crown
1 tablespoon oil (canola, corn, light olive, vegetable)
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon salt
2 teaspoon sesame seeds
Break the broccoli crown into bits. Rip off florets and slice the stem into thin pieces. The stems are delicious too; waste not, want not.