Roasted broccoli with almonds, roasted garlic and mustard vinaigrette
Roast
Roasting
I grow broccoli in my garden and this year it is doing phenomenally. Because I grow it, I use it head to tail. I love the leaves and how they become crispy when roasted, I think the stems are the best part, and as long as you peel them they are very tender too, which leaves me the floret, which, well is a floret and has lots of uses. One thing about roasting I have learned is sometimes, no matter the broccoli, it comes out tough and stringy. If your broccoli comes out the oven tough and stringy I have found if I take another sheet tray and cover the broccoli while it is hot for a few minutes it will steam itself tender.
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