Man, this week is kicking my butt. Long days at the office. Plenty of training to do (next race is in 12 days), kids have been … a bit on the frustrating side, house is a total mess. I don’t like feeling like this … under water, stressed. I like all my ducks in a row, all my plates spinning and it isn’t that way this week.
Well anyhow, enough of my whining. I’ve been wanting to share this recipe with you. A while back, I pinned and later tried a recipe for Crack Broccoli. It’s basically roasted broccoli with a little dressing and it is YUMMY. We’ve made it almost once a week since we first discovered it and it was Ben who came up with the name which we now use to refer to it: Broccamole! “Guacamole!” (presumably from “Holy Guacamole” is one of his favorite interjections and he charmingly bungled it into Broccamole! one night when we had this, and so now it is.
1 large head broccoli
3 Textra-virgin olive oil
- 1 t kosher salt (or half as much table salt)
1/2 t sugar
Line a cookie sheet with foil and place it in the oven. Heat the oven to 500 degrees. Cut broccoli into smallish florets and lightly peel the stems. Drizzle with the olive oil, sprinkle with salt and sugar and toss to combine. When the cookie sheet and oven are heated, remove the sheet from the oven. Work quickly and place all pieces of broccoli in a single layer on the sheet. Place as much of the surface area on the sheet as possible – this is where it will brown and be real tasty!
Put the sheet back in the oven and roast 9-10 minutes until broccoli is tender and lightly browned. Serve immediately with a drizzle of lemon juice if you’ve got a bit on hand.
Even if you don’t like broccoli you should really try this. Everyone in our house loves it!!