Roasted Broccoli and Bacon
- Yield 4 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Roasted Broccoli and Bacon sits in the Pork section of Regbie. The card serves 4 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds broccoli
- 5 garlic cloves, peeled and smashed
- 4 slices bacon, cut into bite-size pieces
- 2 tablespoons extra virgin olive oil, avocado oil, melted ghee, or melted lard
- Diamond Crystal kosher salt, to taste
- Freshly ground pepper, to taste
- Juice from 1 lemon, or 2 tablespoons aged balsamic vinegar
Method
Warm the oven to 400°F convection bake (or 425°F if no convection) with the rack in the middle. Line a rimmed baking sheet with parchment paper or foil.
Slice up the broccoli into florets. (No, the cook don’t normally wash them unless they’re really dirty, but the cook do inspect for bugs and the cook toss the florets that are super-infested.) Organic broccoli often features small crowns and large stems so the cook normally trim the tough skins from the stems and throw them in as well.
Grab a large bowl and toss the broccoli, bacon, garlic cloves, olive oil, salt and pepper. (Yes, you can also do this directly on the baking sheet.)
Spread the broccoli and bacon in a single layer on the rimmed baking sheet.
Pop the tray in the oven for 30-35 minutes, rotating the tray and stirring the contents at the halfway point. The dish is done when the broccoli florets are nicely browned and the bacon is fully cooked.
To finish the dish, squeeze on the juice from one lemon or drizzle on some aged balsamic vinegar!
