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Roast Broccoli as Antipasti?

I adore roast broccoli, and want to try to serve it with some little antipasti dishes at a party this weekend. What would be a nice way to dress it up to serve?

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  1. a drizzle of sesame oil and some red pepper chili flakes or toasted sesame seeds

    1. you could roast garlic with it and drizzle fresh lemon juice or balsamic vinegar on it and some fresh ground pepper

      1. Toss with some olive oil and vinegar peppers, maybe a little roasted garlic

        1. A bit of good olive oil with shaves of parmesan cheese over top.

          1. How do you roast it..do you cover with foil and add liquid at the start of cooking? If I do not do this, the florets get dried out...would like to make this more often but need a better way to cook...

            1 Reply
            1. re: erica

              I'd love to hear some ideas too Erica - have the same problem. I make it all the time - broccoli, olive oil drizzle, seasoning, on a baking pan and roast at 400 and sometimes add some parmesan toward the end. However, I also find that it's really hard to hit that perfect spot. At 15 minutes the broccoli is still bright green and nicely done but not "roasted" so it goes back in and I check every few minutes. However when it is actually roasted the florets are a little bit dried out, although still delicious.

              I think any liquid would not work though - different preparation entirely since my understanding of roasting is that it is high heat and dry w/exception of fat.

            2. Blanch it first..............

              1. yup, blanch it first. same for anyting green you want to roast. but don't cover it with foil, then you're steaming it.

                a lemony aioli is a nice topping too.

                1. The other option would be to cover it for the first part of the process and finish it with the foil off. That keeps the cooking to one pan.

                  1 Reply
                  1. re: Brandon Nelson

                    I like the one pan suggestion. I admit I was balking at the idea of having to blanch and make a pot, colander and a bowl dirty along with the baking sheet. I loved the quick cutting board to baking sheet ease of it.

                  2. This is about a related vegetable. I watched Colameco's food show this afternoon. He sliced cauliflower and sauteed it in a skillet with EVOO and butter until it took on some color but was still crispy, then grated some cheese over it to melt. Faster than roasting and less gloppy than a gratin.

                    1 Reply
                    1. re: magnolia

                      That cauliflower looked amazing. (so did the steak!) I think he is great and am set to try out the cauliflower dish! I think he sauteed a bunch of garlic in the pan before he put in the cauliflower, no?

                      His show is on PBS late in the afternoon Sunday.

                    2. Olive oil, lemon, feta and chopped olives...mix up before you roast the broccoli and spoon over when done... it's also great on other veggies, chicken & fish..

                      2 Replies
                      1. re: LenaNE

                        LenaNE, sound delicious. When you make this do you put anything on the broccoli before roasting or just salt, pepper and olive oil and then serve with the feta mixture? Do you use kalamatas for the olives?

                        1. re: laylag

                          I roast with OO salt & pepper...any kind of olives work... it's also great with veggies off the grill in summer