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Feb 1, 2007 11:50 AM

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 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.