Joseph “JJ” Johnson, the chef at The Cecil in Manhattan’s Harlem neighborhood, likes roasting broccoli, but he gives it his own spin by adding a fragrant and delicious oil spiced with coriander, cumin and garlic.Slideshow:More Broccoli Recipes
2 garlic cloves
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 heads of broccoli (1 3/4 pounds), sliced lengthwise through the stems
How to Make It
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.
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