I may never steam broccoli again. I've discovered that roasted broccoli tastes so much better.
I've never been a big fan of boiled or steamed veggies. I usually prefer them raw, with some sort of dressing or dip to smother them in. Maybe I just don't prepare them properly, but bland, mushy vegetables aren't my favourite.
Roasted vegetables, on the other hand, are an amazing thing. Better flavour, better texture. Crisp and crunchy, yet still tender, without being soft. A little bit spicy. You need to try this.
Olive oil, salt, pepper, garlic, and cayenne pepper... all tossed with broccoli florets.
Spread out on a pan, and baked.
It's so simple that it barely needs a recipe.
Oven Roasted Broccoli
Two bunches of broccoli, cut into florets
1/4 cup olive oil
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/3 cup grated parmesan cheese, optional
Combine oil and spices, toss with broccoli florets. Bake in a 425°F oven for 15-20 minutes, until florets are browned and stalks are fork tender. Toss with parmesan cheese if desired.