By Rabbi/Rebbetzin Shoshana Ohriner of couldntbeparve
This broccoli is perfect for Shabbat because it is equally delicious hot or at room temperature. I serve it almost every week. The dressing is also fantastic as a marinade for grilled vegetables, especially portabella mushrooms.
6 ounces olive oil
8 cloves garlic, minced or pressed
teaspoon kosher salt
zest of 3 lemons
6 tablespoons (3 ounces) freshly squeezed lemon juice
2 pounds broccoli florets
additional olive oil for drizzling
Preheat the oven to 450. (A convection oven at 425 works even better). Place the broccoli in a single layer on two cookie sheets and lightly drizzle with olive oil. Roast until starting to brown and get a bit crispy, 15-20 minutes.
Meanwhile, place the olive oil, garlic, salt and lemon zest in a small saucepan. Heat over medium-low heat until the mixture just starts to simmer. Immediately remove it from the heat and add the lemon juice. Set aside.
As soon as the broccoli comes out of the oven transfer it to a large bowl. Toss with the dressing. Season with salt and pepper to taste. Serve hot or at room temperature
Recipe: Kosher, parve