- 2 garlic cloves
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- Kosher salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 heads of broccoli (1 3/4 pounds), sliced lengthwise through the stems 1/4-inch thick
How to make this recipe
Preheat the oven to 450°. In a mini food processor, combine the garlic, cumin, coriander, 1 teaspoon of salt and 1/4 cup of the olive oil; puree until smooth.
Arrange the broccoli on 2 large rimmed baking sheets. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and toss to coat. Roast for 5 minutes. Spoon the coriander oil over the broccoli, toss and roast for about 10 minutes longer, until just tender, shifting the baking sheets halfway through. Serve hot.
The coriander oil can be refrigerated for 3 days.