broccoli for broccoli haters

I feel like you either love broccoli or hate it. I was in my twenties before I actually started enjoying it. Mostly because I had never had broccoli roasted.  Like many people, my knowledge of broccoli was limited to raw broccoli, steamed broccoli, or broccoli drenched in cheese. 


This recipe will make a broccoli lover out of anyone. It’s easy to prepare and can even make for a delicious and simple summertime dinner. It’s almost like pizza, but not as guilty of a pleasure, because, well you know – broccoli!


I agree that honey isn’t my first go-to when I think about a sauce for broccoli. However, this spicey version pairs perfectly with the ricotta cheese and roasted spears. You may want to leave a bowl out for extra drizzling. It’s that good!

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  • Author: Jennifer Richmond
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: serves 48 1x


Courtesy of Bon Appetit



1 baguette, sliced ½” thick on a diagonal (about 12 slices)

6 Tbsp. extra-virgin olive oil, divided

1 head of broccoli, stem peeled, stem and florets chopped into ½” pieces

1 head of garlic, cloves separated

Kosher salt

1 Tbsp. honey

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

1½ cups fresh ricotta

Freshly ground black pepper


Place racks in upper and lower thirds of oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.


Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.


Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.


As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.


Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

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