Erica, over at Stuff I Cook for my Husband, is hosting a paleo food blogging event and this month’s recipe round-up is all about winter greens. Me likey. I’m submitting this recipe ‘cause it’s easy and tasty.
Inspired by Jaden Hair’s recipe for roasted cauliflower and bacon, I made some roasted broccoli with bacon tonight.
Here’s what you need:
- 2 bunches of broccoli
- 5 peeled cloves of garlic
- 4 slices of bacon cut into bite-size pieces
- a few good glugs of macadamia nut oil, avocado oil, melted ghee, or melted lard
- salt and pepper
First things first: I cut up my broccoli into florets. No, I don’t normally wash ‘em unless they’re really dirty, but I do inspect for bugs and I toss the florets that are super-infested. Organic broccoli often features small crowns and large stems so I normally trim the tough skins from the stems and throw them in as well.
Then, I tossed the broccoli, bacon, and garlic cloves in a gallon-sized Ziploc bag to store in the fridge until I was ready to roast them.
When it came time to roast off the broccoli, I preheated the oven to 400 F and added some fat in the Ziploc bag along with a generous amount of salt and freshly ground black pepper. I sealed the bag up and shook it vigorously, and then I dumped the contents on a foil lined baking tray.
Make sure it all fits in one layer or the broccoli won’t brown properly. I oven-roasted the broccoli for 30-35 minutes, rotating the tray and flipping the contents every 10 minutes or so.
Really tasty. For variation, I think this dish tastes great with a bit of acid (a squeeze of lemon or a splash of your favorite vinegar) and/or a shower of microplane-grated parmesan cheese.