The Butter Baste-Lorette
Oven-Roasted Broccoli Florets with Black Garlic Compound Butter
35 minutes
Serves 4
SideFrenchGluten-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
French cuisine meets umami alchemy in this side, where the nutty sweetness of roasted broccoli gets dressed up with a velvety black garlic butter. You'll learn the fine art of compound butters and how to coax maximum flavor from a humble veg, no beret required.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a large sheet pan with parchment paper.
- 02Toss the broccoli florets with olive oil, kosher salt, and black pepper on the prepared sheet pan, spreading them out in a single layer.
- 03Roast for 22 to 25 minutes, flipping once, until the broccoli is deeply browned at the edges and tender.
- 04While the broccoli roasts, mash the butter with the ground fermented black garlic, lemon zest, and chives in a medium bowl until thoroughly combined.
- 05Transfer the butter mixture to a piece of plastic wrap, roll into a log about 4 inches long, and twist the ends to seal. Chill in the freezer for 10 minutes to firm up.
- 06Move the hot roasted broccoli to a serving platter. Slice the black garlic butter into rounds and scatter evenly over the broccoli.
- 07Let the butter melt for 1 minute, then toss gently until the florets are glossy and everything looks like it belongs in a bistro.
- 08Serve immediately, with extra chives sprinkled on top if desired.
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