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Roasted Broccoli and Olives: Date Added: 7 Jan 2016
Listed in: Vegetables

6 cloves garlic, peeled and gently crushed
1 tsp kosher salt
1/4 cup extra-virgin olive oil
2 1/4 to 2 1/2 lbs broccoli, washed, drained and patted dry
1/2 cup mixed unpitted olives
Flaked sea salt
1/2 lemon

Cooking Instructions

1. Preheat oven to 425. Line a 15x10x1 inch baking pan with a silicone baking mat or parchment; set aside. In a small bowl combine garlic and 1/2 tsp of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil. Let stand 5 to 10 minutes. Stir in olive oil; set aside.

2. Trim broccoli stems; cut stalks lengthwise into halves and or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp kosher salt. Toast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to serving dish.

3. To serve, sprinkle with flaked sea salt; drizzle with additional extra-virgin olive oil. Squeeze lemon juice over.

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