Slow-Roasted Broccoli — Concentrated Flavor, Perfect for Weekly Use in Sauces, Dressings, and More
Prepare broccoli this way to concentrate its flavor and enjoy it throughout the week in sauces, dressings, simple sandwiches, toasts, salads, or even on pizza. This slow roasting method intensifies the taste while keeping the texture just right.
🥦 Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli florets | 250 g (cut into slices) |
| Garlic cloves | 3, sliced |
| Chili flakes (pul biber) | 1/4 to 1 teaspoon (adjust to taste) |
| Salt | To taste |
| Quality olive oil | Enough to cover broccoli |
🔪 Preparation Steps
- Prepare broccoli slices:
Cut broccoli florets into slices rather than small pieces. This makes layering easier and more uniform. - Assemble in a ceramic dish:
Layer broccoli slices in the dish, sprinkling lightly with salt. Insert sliced garlic evenly among the broccoli. Sprinkle chili flakes on top according to your preferred spice level. - Add olive oil and cover:
Pour enough olive oil to fully cover the broccoli. Cover the dish tightly with aluminum foil and poke a small hole in the center using a knife tip. - Slow roast:
Roast in a preheated oven at 105°C (220°F) for about 2 hours.
After 1 hour, start checking doneness: the broccoli should be tender enough to pierce with a fork but not mushy. - Store:
Remove from oven and let cool. Store in the refrigerator for up to 1 week.
💡 Usage Ideas
- Blend into sauces or dressings for salads and pasta.
- Spread on toast or use in sandwiches.
- Add as a flavorful topping for homemade pizzas.
- Mix into grain bowls or vegetable salads.
🧾 Final Thoughts
Slow-roasting broccoli at low temperature intensifies its natural flavor and creates a versatile ingredient that enhances many dishes throughout the week. Easy to prepare and store!