If you want an easy, yet different side dish, try this unique combination. The original recipe is listed below, although I made a few changes such as using pitted olives. I mean, who wants to stop after every bite and fish pits out of your mouth, especially in front of others! This allowed me to cut them in half before roasting.
With only two of us at the dinner table, I scaled back some on the amount of broccoli because it wouldn’t all fit on the baking sheet in one layer, and it just seemed excessive for the both of us.
Then when it comes to smashing the garlic together with the salt, it’s just easier with a mortar and pestle, if you happen to have one.
Roasted Broccoli and Olives
- 6 cloves garlic, peeled and gently crushed
- 1 tsp. kosher salt, divided
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 ¼ – 2.5 lbs. broccoli, washed, drained, and patted dry
- ½ cup mixed unpitted olives
- Flaked sea salt
- ½ lemon
- Preheat oven to 425ºF. Line a 15x10x1-inch baking pan with a silicone baking mat or parchment; set aside.
- In a small bowl combine garlic and 1/2 tsp. of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil. (Or use a mortar and pestle like I did.) Let stand 5 to 10 minutes. Stir in olive oil. Set aside.
- Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp. kosher salt. Roast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to a serving dish.
- To serve, sprinkle with flaked sea salt; drizzle with additional olive oil. Squeeze lemon juice over.
Adapted from a recipe by Scott Peacock for Better Homes & Gardens