Recipes Simple Roasted Broccoli with Olive Oil and Garlic 1 Review This simple side dish comes together in just 30 minutes, pairing the classic flavors of fragrant roasted garlic and tender, juicy broccoli. Slideshow: Great Broccoli Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 1 1/4 pounds broccoli crowns, stems peeled and heads halved 3 cloves garlic, peeled and thinly sliced 3 tablespoons extra–virgin olive oil 1/2 teaspoon kosher or sea salt, to taste Fresh cracked black pepper, to taste Directions Preheat oven to 425°. Place the prepared broccoli and garlic slices on a baking pan. Drizzle the olive oil over the broccoli. Toss the broccoli and garlic to coat evenly with the olive oil. Spread the broccoli into an even layer over the baking pan. Season with salt and pepper. Toss the broccoli again then spread back into an even layer. Roast for 10 minutes, turn the broccoli and garlic, then continue roasting for 5 more minutes, or until tender and the edges are crisped. Season with additional salt and black pepper if desired, and then serve warm or at room temperature. Rate it Print