July 24, 2013 • Nancy Wolfson-Moche

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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.

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.