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 1/4-inch thick
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.
The coriander oil can be refrigerated for 3 days.
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Review Body: The flavor is SUPERB! Tastes like a gourmet restaurant and budget-friendly. However, next time around I'm going to twice as less oil to make the stems a bit more crunchy rather than chewy. Too much oil also makes my stomach feel funny and increases cook-time.