Creamy Roasted Broccoli

Name: Creamy Roasted Broccoli
Ingredients: 2 pounds fresh broccoli, florets removed, about 2 large bunches, divided; 1/4 cup olive oil; 2 teaspoons orange zest, plus juice from 1 large orange; Coarse salt and freshly cracked black pepper; 1 1/2 cups heavy cream; 2 large garlic cloves, peeled and smashed

6 ingredients

8 steps

Ingredients

2 pounds fresh broccoli, florets removed, about 2 large bunches, divided
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 large garlic cloves, peeled and smashed

Directions

1

Preheat the oven to 425 degrees F.
2

Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat.
3

Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
4

Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat.
5

Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
6

With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky.
7

Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary.
8

Transfer to a serving bowl and serve warm.