The big trick with this dish is not to burn the broccoli when you’re roasting it – so set a timer if you’ve got a lot going on, as it goes quickly from being ‘nearly there’ to being ‘a bit on the burnt side’.
Ingredients (serves 4-6 as a side)
- 1 head broccoli, cut into chunky florets
- 2 cloves garlic, peeled & finely sliced
- 2 tbsp olive oil
- pinch sea salt
Method
- Preheat the oven to 200c
- Toss the broccoli florets in a roasting pan with the olive oil and salt
- Roast for 5 minutes
- Remove from the oven and add the garlic, giving the pan a quick shake to move the broccoli around
- Roast for a further 3 minutes until the broccoli just starts to colour
- Remove from the oven, sprinkle with thyme and serve.
ps. We’re quite big fans of squeezing more than one vegetable into a dish for added appeal, so add some wilted kale if you like when it comes to serving – which is what we have done here for the photo – or you could throw the kale into the roasting pan at the same time as adding the garlic.