Wednesday, April 16, 2014

Better the Second Day: Roasted Broccoli

This is a recipe that I made for dinner in February but am now just getting around to posting.  Broccoli is Husband Jeff's favorite veggie and I think it's ok but I don't want it all the time.  It's always fun to see how I can change it up to be even better.

Even if you really don't like fish I think you should try this recipe.  But if you're allergic, of course skip it!  You could probably substitute a bit of miso for the anchovy though, maybe a teaspoon or two.   And I don't remember it being spicy, so I probably either substituted Korean pepper flakes (gochujaru) which is not spicy at all, or I skipped the red pepper all together.

This roasting method is one I use often, you start with a foil-covered dish/container/baking sheet to let the veggies steam themselves at a high heat and then remove the foil for the rest of the roasting so the moisture evaporates and get the veggies browned a bit. 


Cooking Light roasted broccoli with garlic and anchovy

You could easily make this dairy-free by switching out the butter with coconut oil or olive oil. I don't recommend skipping the anchovies though, they're going to add a savory saltiness. 


  • 6 cups broccoli florets
  • 1 Tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 1/2 Tablespoons butter, melted
  • 1/2 teaspoon dry thyme (it called for 2 tsp fresh thyme, but who has that?)
  • 2 tsp lemon peel (I used dried from Penzey's)
  • 3/4 tsp crushed red pepper
  • 2 anchovy filets (I used a couple squirts of anchovy paste in a tube)
  • 1/4 tsp kosher salt


Preheat your oven to 450 degrees.  

Toss the broccoli florets with the tablespoon of olive oil and pour out onto a sheet pan and cover tightly with foil.  Bake for 6 minutes.

Meanwhile, mix together the rest of the ingredients for the sauce except the garlic.
Anchovy sauce.
Remove the foil, add the garlic to the broccoli and cook uncovered for an additional 6 minutes.
Broccoli and garlic

When the broccoli is tender, remove from the oven and toss with the anchovy sauce. Serve.
All tossed together.


Roasting your veggies is pretty much always the way to go, it might take a little longer than steaming or the microwave, but it produces much better flavors.  This was pretty good at dinner the first night, but totally amazing the next day after it soaked up the sauce.  The flavor was a lot more buttery and rich tasting as leftovers. And if I remember right, I chowed all of the leftovers by myself since I come home for lunch pretty much every day. 

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!