BROCOLI AL HORNO {ROASTED BROCCOLI}

1. As the famous chef Jose Andres writes in the book I bought a couple of years ago, "Verduras sin límites", we most of the time eat broccoli just boiled, and I personally have given up eating it because for me it is like food for sick people so I normally eat cauliflower instead, and about that, we both agree. There´s a great difference between steamed it or boil it and roast it, it changes considerably. I already have a recipe of roasted bimi in a previous post Roasted broccolini limone and after reading and reading the book I decided to make this healthy recipe because broccoli is really good to keep your liver healthy and on these days, my obsession is to keep it safe as well as my body defeses so I´m able to end my chemo treatment without any delay. Broccoli, cauliflower, sprouts and cabbage are veggies that together with fruits, rich in vitamin C, blue fish, eggs, chicken and turkey meat and other vegetables help during these processes.

1. I´ve roasted broccoli just for me.

BROCOLI ASADO

Tiempo de preparación: 20 minutos

Dificultad: Super fácil

INGREDIENTES PARA 1 PERSONA

1 Brócoli mediano

2 dientes de ajo, pelados y cortados en láminas

Aceite de oliva virgen extra

Sal

PROCEDIMIENTO

1. Precalentar el horno a 230º durante 10 minutos. Cortar los tallos del brócoli . Colocar los ramilletes en una bandeja para horno y que queden bien ajustados, como si estuvieras reconstruyendo la cabeza del brócoli. Añadir las láminas de ajo.

2. Echar aceite de oliva virgen extra, sazonar con sal y verter 6-7 milímetros de agua tibia en la bandeja de horno. 

3. Hornearlo durante 20 minutos y si empiezan a dorarse los ramilletes, tapar la fuente con papel de aluminio. Servir caliente.

ROASTED BROCCOLI

Hands on time: 20 min

Difficulty: Very easy

INGREDIENTS: SERVES 1

1 medium broccoli

2 cloves of garlic, peeled and cut in slices

Extra virgin olive oil

Salt 

METHOD

1. Preheat the oven to 230º for 10 minutes. Separate the florets from the stems. Place the florets on a baking tray and be sure they are all adjusted, without places in between as if you were forming again the whole head of the broccoli. Scatter the slices of garlic all over the broccoli.

2. Drizzle the extra virgin olive oil and season with salt. Pour 6-7mm of water into the tray.

3. Roast the broccoli for 20 minutes and if the florets start to burn, cover the tray without pressing with aluminiun foil. Serve hot.

¡LISTO! / DONE!