Many would argue that broccoli is one of the most universally hated veggies. Some of our parents tried to conceal broccoli in a cloak of pasteurized process cheese product in the hopes that we would clear our plates and eat our veggies. Even our forty-first president, George H. W. Bush, famously despised broccoli. Along with other vegetables in the Brassica family (cauliflower, cabbage, Brussels sprouts, kale, turnips, etc.), broccoli gets a really bad rap.
My family’s unwavering dedication to Ranch dressing helped me to enjoy plenty of fresh vegetables growing up, including broccoli. To me, raw carrots, cucumbers, tomatoes, broccoli and cauliflower were nothing more than carriers for Ranch dressing.
There were times when I snubbed the vegetable, though, particularly when it was overcooked. Overcooked broccoli is absolutely inexcusable and is a surefire way to seal the deal on distaste for this vegetable. Perhaps this is why so many folks are anti-broccoli? Too many servings of boiled, mushy masses of broccoli will do that to a person.
Even though broccoli doesn’t rank as my absolute favorite vegetable – the list is pretty extensive – I probably eat it more regularly than any other. It’s inexpensive, available year-round, quick to prepare and really healthy. I usually just steam broccoli on the stove top and serve it with butter or lemon. Nothing too creative but delicious, nonetheless.
This 100 First Tastes project has inspired me to find a new way to enjoy broccoli and I found a really interesting recipe in my Cook’s Illustrated Cookbook – Roasted Broccoli with Garlic and Anchovies. Now I know what you’re thinking but hear me out. Even more than broccoli, anchovies get a really bad rap. This is because they aren’t utilized properly and many people think they don’t like anchovies even though they do like Cesar salad and Worcestershire sauce. This recipe was the ultimate pairing of culinary underdogs so I just had to try it out. Here’s the modified recipe I used:
1 large head of broccoli
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
pepper to taste
2 tablespoons unsalted butter
4 garlic cloves, minced
2 anchovy fillets, minced
1 teaspoon thyme
I usually steam broccoli and was concerned that this preparation would take too long. Fortunately, this recipe is just as quick to prepare and is ready in about 10 minutes. I enjoyed it alongside the Bacon-Wrapped Meatloaf, also sourced from this cookbook. Here’s how:
Adjust your oven rack to the lowest position and heat the oven to 500 degrees. Wash up your broccoli and cut off the florets. Remove the outer peel from the stalk (it can be a little tough to chew through) and slice into 1/2 inch thick pieces.
Place broccoli in a large bowl and toss with olive oil, salt and pepper until evenly coated.
Transfer broccoli to a large rimmed baking sheet or baking pan. Roast broccoli until stalks are tender and florets are well browned. This should take about 10 minutes.
While the broccoli is roasting, melt butter in a skillet over low heat. Add minced garlic and anchovies. If you are worried about any residual fishy flavor or the dish being too salty, you can rinse and pat dry the fillets before mincing. Cover and cook until anchovies have largely melted and garlic is softened. Remove from heat and stir in thyme. Toss roasted broccoli with mixture.
Here’s what you’re looking for. Roasted up nicely, with some yummy charred bits in there too!
This was a really delicious way to prepare broccoli. It was also a fantastic way to sneak in some anchovies! Aside from being tasty, did you know that anchovies are actually good for you? Here are some reasons why you should have anchovies in your life:
- They are full of those healthful essential fatty acids everyone is trying to get in their diet.
- Since anchovies are a small and have a short lifespan, they contain fewer environmental toxins which are common to fish.
- Anchovies add umami – the elusive “fifth flavor”- to your dishes. (sweet, sour, salty, bitter, umami)
- They are full of Magnesium, Calcium, Iron, Phosphorus, B12 and B6. A jar of anchovies is cheaper than a jar of these supplements! Food = Medicine.
There was nothing fishy about this dish and I will definitely be making this again. A little sweet, a little salty, perfectly balanced. Who knew the redheaded step children of the culinary world, with their powers combined, could make such a delicious dish? Cook’s Illustrated knew, that’s who.
100 First Tastes 