Roasted Broccoli with Soy Sauce
SIDES & SALADS
Recipe from The Farmhouse Chef: Recipes and Stories from my Carolina Farm
“I am addicted to this dish. The magic combination of soy sauce and butter is unbeatable,” said The Farmhouse Chef author Jamie DeMent, adding, “You might find yourself licking the bottom of the serving dish and there’s no shame in that.”
We agree, and really appreciate that this is one of those basic recipes that can be adapted to lots of vegetables, depending on your preference and pantry. She suggests substituting cauliflower, kohlrabi, turnips or summer squash for the broccoli. Just add an extra five minutes for roasting denser vegetables.
Makes 6-8 servings
Makes 6-8 servings
Note: Don’t skimp on the soy sauce. Buy the best quality you can find because it will carry the flavor of the dish.
8 cups broccoli, cut into 1½ inch-wide florets
2 Tablespoons toasted sesame oil
4 garlic cloves, finely chopped
1 Tablespoon grated fresh ginger
4 Tablespoons unsalted butter, cut in thin slices
3 Tablespoons soy sauce
Kosher salt and freshly ground black pepper, to taste
PREPARATION & METHOD
Preheat oven to 425 degrees
Spread the broccoli florets on a baking sheet and sprinkle the top with sesame oil, garlic, ginger, salt and pepper. Stir everything around to coat the broccoli evenly. Put the pan in the oven and roast, uncovered, for 15 minutes.
Take the pan out of the oven, stir the broccoli around, and scatter the butter slices evenly on top of the broccoli pieces. Drizzle the soy sauce evenly over the broccoli and butter, and put pan back in the oven.
Roast for five more minutes and remove from the oven. Stir everything around to make sure the butter and soy sauce are in every bit.
From The Farmhouse Chef: Recipes and Stories from my Carolina Farm, by Jamie DeMent. © Copyright by Jamie DeMent. Used by permission of the University of North Carolina Press.
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