Broccoli is one of the best veggies in the world. I buy it regularly and eat it without complaining, but it’s no way a favorite at my place. I prefer it when its hidden among a bunch of other vegetables.

This recipe changed the way I look at broccoli. Forget the yummy vinaigrette, the roasted broccoli itself tasted amazing. All it takes is a drizzle of olive oil with a dash of salt and 20 minutes in the oven at a high temperature. The vinaigrette was good, but to be honest, I never gave it a chance. The broccoli got over before I could even get to the part of drizzling :D.

This recipe is first of the three recipes for this week’s Blogging Marathon. The theme for this week is to choose three contest winner recipes from Food52.com. Read on for the recipe and the pictorial.

Layer one head of broccoli florets in a single layer in a baking pan. I added the stems as well. Drizzle with olive oil and add salt as needed. Give a good toss so that everything gets mixed well.

Bake for 20 minutes at 425F.

Take out and set aside.

Heat olive oil and add one crushed clove of garlic and 1/2 teaspoon paprika. Take off heat and let it cool down.

Add 1 tablespoon of vinegar and salt as needed in a bowl and add the cooled olive oil to it. You can leave the paprika and garlic dregs back in the pan, but I didn’t bother with that.

At the time of serving, add the vinaigrette per your taste to the broccoli florets, top with 1/4 cup almonds if you wish to.

Recipe source: Food52 contest winners

Ingredients: 

• 1 head broccoli
• olive oil to drizzle
• salt to taste

Vinaigrette (you 

• 1/4 cup olive oil
• 1/2 teaspoon paprika
• 1 tablespoon vinegar
• salt

Method:

1. Layer one head of broccoli florets in a single layer in a baking pan. I added the stems as well. Drizzle with olive oil and add salt as needed. Give a good toss so that everything gets mixed well.
2. Bake for 20 minutes at 425F. Take out and set aside.
3. Heat olive oil and add one crushed clove of garlic and 1/2 teaspoon paprika. Take off heat and let it cool down. Add 1 tablespoon of vinegar and salt as needed in a bowl and add the cooled olive oil to it. You can leave the paprika and garlic dregs back in the pan, but I didn’t bother with that.
4. At the time of serving, add the vinaigrette per your taste to the broccoli florets, top with 1/4 cup almonds if you wish to.