Roasted Broccoli Flavor Bomb

Roasted Broccoli Flavor Bomb

adapted from Bon Appetit November 2019

I used to be afraid of anchovies thinking it would make everything taste fishy. I have since learned that the little fish filet just add a salty, umami flavor.

Be careful when you take the pan out of the oven. The handle will be very hot. I like to slide an oven mitt over the handle to remind myself and everyone else that the handle is hot.

Makes 2 servings                                                                  1 WW pp / serving

1/2 lb. broccoli
Cooking spray
Kosher salt

1/2 small red onion, thinly sliced
2 garlic cloves, pressed
1 anchovy fillets
1/2 oz. Parmesan, finely grated (about ¼ cup)

Lemon wedges (for serving, optional)

1. Preheat oven to 400°. 
2. Trim  the bottom, woody part of broccoli stem.  Cut off the stem and peel the tough outer layer from stem. Quarter the stem lengthwise and cut it at a 45° angle into ¾"-thick slices. Cut the florets into bite size pieces.
3. In a pan coated with cooking spray cook the broccoli with a pinch of salt; tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a bowl. 
4. Wipe out skillet; recoat it with cooking spray.
5. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes. 
6. Add anchovies and cook, breaking apart with a spoon, until it is broken down, about 2 minutes.
7. Return broccoli to skillet and toss. 
8. Transfer to oven and roast, tossing once, until broccoli is browned and tender, about 20 minutes. 
9. Scatter Parmesan over hot broccoli. 
10. Serve with lemon wedges alongside if using.

Enjoy!.