Made for a crowd of 120, this broccoli was perfectly cooked, crunchy and sweet. Also on the breakfast menu at Isabella Freedman Jewish Retreat Center: miso soup, home-fried potatoes, scrambled eggs and steel cut oats porridge.
Chef Adam SaNogueira prepared this for 120, but this recipe serves 4.
1 bunch broccoli
2-3 Tablespoons EVOO (Extra Virgin Olive Oil)
1 teaspoon sea salt
Preheat oven to 375°F.
Wash the broccoli well.
Trim stalks and small leaves.
Cut the broccoli into bite-size pieces.
Place on a baking sheet and drizzle with olive oil.
Roast in the oven at 375°F for 15-20 minutes.
Sprinkle with sea salt and serve.