Korean Roasted Broccoli
I’m not too fond of roasted carrots because the taste is just too concentrated for me. I can eat carrots plain, but roasted carrots have a completely different flavor that I find hard to swallow. The only roasted carrots I do like are the ones served at ABC Kitchen. Even then, I need to eat bread with the carrots to damper the flavors of the roasted carrot.
As far as I know, carrots are pretty much the only food I do not like roasted. I recently tried a roasted broccoli dish found at Amateur Gourmet, and they tasted amazing.
The broccoli was crisp and salty. They reminded me profusely of roasted seaweed. If you haven’t tasted roasted seaweed before, roasted seaweed are incredibly thin, crunchy little snacks. Thinner than paper, they make a great wrap for rice. Salt and sesame oil add a ton of flavor to the otherwise plain sea vegetable.
The original roasted broccoli recipe calls for olive oil, but since I was out of olive oil, I used sesame seed oil. Thus, the roasted broccoli was flavored by the same exact ingredients used to make roasted seaweed.The tiny little spheres at the head of broccoli were so crunchy that they simply snapped off. In addition, the broccoli heads are practically a sponge that absorbs the simple, yet rich, flavors of sesame seed oil and salt.
Adapted from Amateur Gourmet
- 4-5 pounds broccoli
- 5 tbsp sesame seed oil
- 1 tbsp sea salt
- 1 tsp black pepper
- Cut broccoli into small florets and toss in sesame seed oil.
- Sprinkle sea salt generously over the broccoli. Sprinkle some black peppers too.
- Roast broccoli in oven and on a baking pan for 25 minutes at 425ºF. Be sure that the broccoli is completely dry before putting them into the oven!