roasted broccoli

July 24, 2013 • Nancy Wolfson-Moche

Made for a crowd of 120, this broccoli was perfectly cooked, crunchy and sweet. Also on the breakfast menu at Isabella Freedman Jewish Retreat Center: miso soup, home-fried potatoes, scrambled eggs and steel cut oats porridge.

IMG_3395

Chef Adam SaNogueira prepared this for 120, but this recipe serves 4.

INgredients

1 bunch broccoli

2-3 Tablespoons EVOO (Extra Virgin Olive Oil)

1 teaspoon sea salt

Process

Preheat oven to 375°F.

Wash the broccoli well.

Trim stalks and small leaves.

Cut the broccoli into bite-size pieces.

Place on a baking sheet and drizzle with olive oil.

Roast in the oven at 375°F for 15-20 minutes.

Sprinkle with sea salt and serve.

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Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.