Puree of Garlic Potatoes

All of my travel, expense reports, and projects are done for the year. I can finally sit back and relax. I suppose I could wax poetic on mashed potatoes. I could bore you with the history of, different preparations of, and overall goodness of the potato.

I love mashed potatoes.

The pat of butter is totally unnecessary - leave it off. I messed up this picture by making it the focal point.


Puree of Garlic Potatoes
by Thomas Keller for Ad Hoc at Home

• 4 pounds large Yukon potatoes, about 2 inches in diameter
• Kosher salt
• 2 C heavy cream
• 8 Tbsp (1 stick; 4 ounces) cold unsalted butter, cut into 8 pieces
• 1/4 C Garlic Confit see post here
• Freshly ground black pepper
• 1 Tbsp minced chives

1. Put the potatoes in a large pot and cover by at least 2 inches of cold water. Season the water with about 1/4 C of salt and bring to a simmer over medium-high heat.

2. Adjust the heat as necessary to maintain a very gentle simmer, and cook for about 20 minutes, until tender enough to puree. Drain the potatoes in a colander and let them steam to evaporate excess water for 1 to 2 minutes. Then quickly peel them.

3. Meanwhile, heat the cream in a heavy saucepan; keep warm.

4. Set a food mill fitted with a medium blade over a pot. Add about one-quarter of the potatoes, top with 2 pieces of butter and one-quarter of the garlic, and puree. Repeat with the remaining potatoes, butter, and garlic in 3 batches. (The potatoes can be pureed up to 3 hours ahead and held at room temperature.)

5. To serve, warm the potatoes in a saucepan over medium heat. As they heat, whip the cream into the potatoes. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with the chives, and top with a spoonful of butter.

Garlic Confit

I can't say enough great things about Thomas Keller's Ad Hoc at Home cookbook. I would, in a heartbeat, recommend this as a shower gift. Paired with a basic arsenal of cooking equipment, someone who knows absolutely nothing about cooking (okay, maybe absolutely nothing), but anyone with internet access and a desire to learn can make simple and delicious food with very little effort. (The internet is priceless for answering stupid little questions not written into recipes.)

This garlic confit and oil recipe yields garlic cloves that are ever-so-soft and ready to be mashed into anything that needs a jolt of das garlic. This is so simple...well...a cave man could do it.

I will say that if you don't really need a whole cup confited garlic, and want to halve or quarter the recipe - you can. Simply set your oven to 225 and use whatever little bowl you want a totally cover the cloves with oil - this allows you to use less oil and less garlic. Cook the garlic cloves for the 40 minutes outlined in the recipe only . The problem with using the partial recipe over the burner is that you'll probably end up using more oil than you need to. You also run the risk of not being able to control the temperature of the oil because there is so little of it.

Garlic Confit and Oil

Garlic Confit and Oil
by Thomas Keller from Ad Hoc at Home

• 1 C peeled garlic cloves
• About 2 C canola oil

1. Cut off and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch - none of the garlic cloves should be poking through the oil.

2. Set the saucepan on a diffuser over medium-low heat. The garlic should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface; adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.

3. Refrigerate the garlic in covered container, submerged in the oil, for up to 1 week.

Maple Pan-Roasted Baby Carrots

The Carrot Top Bouquet

We picked up these crazy ass carrots last week at the North Union Farmers Market at Shaker Square. As far as carrots go, we have a tendency to float around to some of the different vendors. While there are specific people we go to for specific things, produce for the most part seems to be a bit of a moving target.

I don't remember the name of the farm, but he's the guy that also sells bison meat along with a variety of vegetables. Even this deep into November I've seen some stuff that is The Chef's Garden quality, which I find to be pretty remarkable. At any rate, I saw these carrots and knew they'd make for some interesting pictures.

The Cut

The outside is a deep purple just like a beet, but the color only goes toward the middle of the carrot about an 1/8th of an inch - the rest is orange. I don' t know the name of carrot variety but I'll find out when I talk to the guy this weekend. As one might expect, they were a fairly sweet carrot that browned up quite noticeably when roasted.

While this recipe calls for baby carrots, these were a little too big. Rolling and cutting them ensured they would cook all the way through. Visually I think they were much more appealing cut than left whole. I didn't realize it until after I made the recipe that this was written by Dan Barber of Blue Hill. He's certainly one who tries not to let his cooking get in the way of good product.

A printable version of this recipe can be found here at the Fine Cooking site.

The Finished Product
(I photographed these things a bunch of different ways and they looked black every time.)

Maple Pan-Roasted Baby Carrots
by Dan Barber


1 Tbs. extra-virgin olive oil
1 lb. carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about 1/2 inch
1 Tbs. pure maple syrup
1/2 tsp. kosher or sea salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
Tip: To cut a large carrot into 6 baby-carrot-size pieces, slice the carrot in half crosswise; then halve the narrower bottom end and quarter the wider stem end.

1. Position a rack in the middle of the oven and heat the oven to 400°F.

2. In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes.

2. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat. Spread the carrots evenly in the skillet and transfer it to the hot oven.

3. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.

Pavé Potatoes

These little suckers are absolutely awesome. Mashed potatoes are about as generic as it gets. You definitely need a fair amount of time to make these, but in the end the reaction you get from your guests is well worth the effort. This is a wonderful potato option that doesn't include the word "mashed".

Pavé Potatoes

Pavé Potato
from Thomas Keller's Ad Hoc at Home

• 1 cup heavy cream
• Kosher salt and freshly ground black pepper
• 3 pounds russet potatoes (3 1-pound potatoes if possible)
• 5 tablespoons (2 ½ oz.) unsalted butter, 1 tablespoon softened and 4 tablespoons (2 oz.) cut into ½" cubes
  

• Canola oil
• 2 thyme sprigs
• 2 garlic cloves, lightly crushed, skin left on
• Minced chives

Preheat the oven to 350°F.

1. Pour the cream into a large bowl and season with 1 tablespoon salt and ½ teaspoon pepper. Peel the potatoes. Cut a thin lengthwise slice off one side of a potato so it will rest flat on the mandoline. Lay a Japanese mandoline or other vegetable slicer over the bowl of cream and slice the potato lengthwise into very thin (about 1/16 inch) slices, letting them drop into the cream. (If you can’t lay your mandoline across the bowl, slice the potatoes, adding the slices to the cream as you go.) Stop from time to time to toss the slices in the cream to keep them coated and prevent them from oxidizing. Repeat with the remaining potatoes.

2. Brush a 10 x 6½ x 3 inch high pan with half the softened butter. (Don’t use a shallower pan – need the depth this size pan gives the pave.) Line with parchment paper, leaving a 5-inch overhang on the two long sides. These extensions will be used to cover the potatoes as they cook and later serve as handles when unmolding. Brush the parchment with the remaining softened butter and sprinkle with salt and pepper.

3. Trim the potato slices to form a solid even layer in the bottom of the pan and lay them in the direction that works best to fill the pan. Repeat to from a second layer. Dot with a few cubes of butter and sprinkle lightly with salt and pepper. Continue layering the potatoes, adding butter and seasonings after each two layers. Fold over the sides of the parchment to cover the potatoes. Cover tightly with a piece of aluminum foil (to allow the potatoes to steam as they bake).

4. Bake the potatoes for 1 hour and 50 minutes, or until completely tender when pierced with the tip of knife or a wire cake tester. Remove from the oven and let cool for 15 minutes. Put a weight on top of the potatoes (see note), cool to room temperature, wrap well, and refrigerate for at least 6 hours, or up to 2 days.

5. To serve run a palette knife around the two longer sides of the pavé to release it from the pan, and use the parchment handles to lift the potatoes from the pan, or invert onto a cutting surface. Trim all sides of the pavé. Cut the pavé into 12 equal pieces and let sit at room temperature for 30 minutes.

6. Heat some canola oil in a large frying pan over medium-high heat. Add the potatoes cut-side down, add the thyme and garlic, and cook, basting with the liquid in the pan, until browned on the first side, then turn carefully and brown the opposite side.

7. Arrange the potatoes on a serving platter, browned side up. Put a small piece of butter on each piece to melt, and sprinkle with chives.

Serves 6

Note: The easiest way to weight the pavé is to cut a piece of cardboard just smaller than the top of the pan, so that it will cover the top of the pavé without resting on the sides of the pan. Wrap the cardboard in aluminum foil, set it on top of the pavé, and place a few cans or other weights on the cardboard for even weight distribution.

Nantes Carrot Stew

What is it about getting your hands on some really good produce that makes you want to look extra hard for a good recipe? In the past we’ve gotten the Chef’s Garden Family Box and been really impressed with what was sent to us. Because the boxes vary from shipment to shipment, you’re never quite sure what’s inside until you open them. In a recent box we received some rather large carrots that required some breaking down into smaller chunks. The hunt was on for something that cooked utilize carrots in “chunky” form, but more importantly was really tasty.
Not to sound like a broken record here, but the Thomas Keller’s Ad Hoc at Home has some monstrously delicious recipes in it. I’ve done a number of his creations in the past and with the exception of one, they’ve all been above average in the visual appeal and taste categories.

For these carrots I chose the Nantes Carrot Stew recipe. The recipe is actually very easy to execute and one of the quicker ones from the book. One of the things I really like is that you can make it the day before and finish the last step right before you serve it. This would be great for a dinner party where you’re already stretched for time.

The Nantes Carrot Stew has definitely been added to my list of “go to” vegetable sides.

Nantes Carrot Stew

Nantes Carrot Stew
By Thomas Keller, Ad Hoc at Home

• 2 pounds sweet carrots, preferably Nantes
• 1 tspn coriander seeds
• 1 tspn caraway seeds
• 4-6 Tbsp (2-3 ounces) unsalted butter
• Kosher salt
• 2 Tbsp dry sherry or Madeira
• 1 cup fresh carrot juice
• Large pinch of Yellow Curry Powder or Madras curry powder

1. Peel the carrots and cut them into oblique shapes.

2. Make a sachet of the coriander and caraway seeds by wrapping them in a piece of cheesecloth and tying it with kitchen twine.

3. Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the carrots, season with salt, and cook, stirring often, until the carrots begin to give off their juices, about 7 minutes. Lower the heat as necessary to keep the carrots from browning. Add the sherry and cook for 2 minutes. Add the carrot juice, curry powder, and sachet and, and cook, swirling the pan, for 2 more minutes, or until the carrots are just tender. (The carrots can be cooled and refrigerated in the liquid overnight.) With a slotted spoon, transfer the carrots to a bowl. Discard the sachet.

4. Simmer the carrot juice until reduced to a light glaze. Whisk in the remaining 2 to 4 tablespoons of butter, depending on your preference, 1 tablespoon at a time. Season to taste with salt, add the carrots, and swirl to glaze the carrots. Transfer to a serving bowl.

Serves 6

Asparagus Coins

In the next week or so asparagus should be making its grand entrance at most of the farmers markets here in northeast Ohio. Since we try to buy most of our vegetables from local producers we typically find ourselves scrambling to find good recipes as things come into season. On the whole, I think we’re actually ahead of the game a little bit since we have a couple of seasons under our belt. Always looking to add to the arsenal, this little recipe from Thomas Keller’s Ad Hoc is about as easy as they come.

I think on the whole the recipe is pretty good; it certainly has plenty of room for free styling if you so choose. I like the fact that there are roughly five ingredients that aren’t oil, salt, pepper, or water. Nothing sucks worse than skipping the mis en place and finding that you don’t have enough of something, (five ingredients make it that much easier to do). Note that the Chive Oil needs to be made the day before. I tried the mandolin on these suckers and found it a little difficult. (I am terrified of shaving off the top of my knuckles.) Make sure you get rid of the toughest parts of the asparagus. If you get thicker pieces they don’t cook up very well. Make sure your asparagus are thin pencil like stalks.

Asparagus Coins

Asparagus Coins
By Thomas Keller Ad Hoc

Chive Oil
1 cup ½ inch pieces chives
1 cup canola oil

Put the chives in a fine mesh basket strainer and run under hot tap water to soften them and remove any chlorophyll taste. Drain them and squeeze as dry as possible.

Put half the chives in a Vita-Mix, add oil just to cover, and blend for 2 minutes. Add half the remaining chives and oil to cover and blend for another 2 minutes. Add the remaining chives and oil and blend for another 2 minutes. Pour into a container and refrigerate for 24 hours.

Place a piece of cheesecloth over a bowl and secure with a rubber band to make a smooth, tight surface. Pour the chive oil onto the cheesecloth and let sit for an hour to allow the oil to drip through.

Remove and discard the cheesecloth; do not wring out the cheesecloth, or it may cloud the oil. Refrigerate the oil in a covered container for 2 days, or freeze for up to 1 month.
Makes about ½ cup

Parsley Water
6 Tbs water
1 tsp canola oil
1 Tbs honey
3 cups flat-leaf parsley leaves and tender stems, washed and patted thoroughly dry

Pour the water into a small bowl and freeze until the water is ice-cold.

Heat a medium frying pan over medium-high heat until hot. Add the oil and swirl to coat the pan. Add the honey and heat to melt and lightly caramelize it for a few seconds. Add the parsley with the honey and wilt it, about 30 seconds. Transfer the contents of the pan to the ice-cold water to chill the parsley leaves.

Transfer the parsley and liquid to a Vita-Mix and blend until smooth. Strain through a fine mesh basket strainer into a storage container. The parsley water can be refrigerated for up to 2 days or frozen for up to 1 month.
Makes a scant ½ cup

Asparagus Coins
1 ½ lbs. pencil-thin asparagus
3 Tbs chive oil Kosher salt and freshly ground black pepper
¼ cup Parsley Water

Divide the asparagus in half and bundle each with a rubber band. Snap off the bottom of 1 stalk of asparagus to see where it breaks naturally. Cut across the bunches to trim all of the spears to the same length.

Slice on a Japanese mandolin. Alternatively, you can slice the asparagus with a sharp chef’s knife.

Put the tips in a large frying pan, add the chive oil, season with salt and pepper, and cook over medium heat, swirling the ingredients together, until the tips are coated with oil and begin to sizzle, 1 ½ - 2 minutes. Add the asparagus rounds and cook until the edges look cooked but the centers are still raw. Add 3 tablespoons of the parsley water, stir to coat, and cook until the asparagus is tender, 1 ½ - 2 minutes. Remove the pan from the heat, add the remaining parsley water, and stir to coat.
Serves 6

Momofuku Pickled Carrots

For Thanksgiving we had ordered the Salad Box from The Chef’s Garden. Looking for something a little out of the ordinary for the special occasion we thought a unique variety leafy greens, some which we knew others we didn’t, would make for a great presentation. As it turned out, it was huge success. But we’d made an executive to save the gorgeous carrots that came in the box.

Chef's Garden Carrots

So we had these beautiful miniature carrots, but hadn’t planned on making anything with them. I knew I didn’t want to chop them up into little pieces. There was no doubt these things were going to be prepared whole. It was their birth rite. These carrots knew from day one they were not some workhorse carrot that was going to get cut into a fine dice. God had big plans for these things.

Since we were headed out of town I decided to try a pickling recipe. It would be perfect. If I started them on Saturday or Sunday slender orange bits of deliciousness would be ripe for the picking when I got home a week later. It was destiny.

David Chang has a pickling recipe in his new book Momofuku. The book is awesome. Usually you get a few stories sprinkled throughout the book with the majority of the pages devoted to recipes; this thing is packed with both. The stories range anywhere from how he became a chef, to the developing philosophy of each restaurant, to the story behind each recipe (my favorite.)

Pickled Carrots

Pickled Carrots
David Chang Momofuku
2 pounds baby carrots (as in infant or dwarf, the whittled and bagged supermarket variety), scrubbed, peeled, and attached and clean them well; it makes for a better presentation. The carrots we get from Satur Farms on Long Island are 5 to 6 inches ong and slender – perfect for our purposes. For larger (but still small) carrots, cut them lengthwise into halves or thirds – they should be a size that’s comfortable to pick up and snack on, though they don’t need to be bite-sized.

• Vinegar Pickles, Master Recipe
• 1 cup water, piping hot from the tap
• ½ cup rice wine vinegar
• 6 tablespoons sugar
• 2-1/4 teaspoons kosher salt
• Vegetable or fruit, prepared as indicated

1. Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
2. Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately but they will taste better after they’ve had time to sit – 3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for at least a month, except where noted, though we typically go through them in a week or so after they’ve had a chance to sit and mature.

An Evening with Thomas Keller and Ad Hoc

I love cookbooks. Last week I ordered Ad Hoc at Home by Thomas Keller and Johnny's Iuzzini's Dessert Fourplay. I was pretty excited when they arrived today in the mail. I had actually looked at both of these books a couple of weekends before and thought they were certainly worth buying.

Quite honestly, I'm not a chef. I don't pretend to be, which would explain why I had chose not to get the French Laundry cookbook. It's not that I don't think I could do the recipes. I can. The problem is that it takes a lot more time for me to do it, than it would for someone with better skills and equipment. Ad Hoc at home is the antithesis of The French Laundry. The majority of the recipes have minimal ingredients with way fewer processes than TFL.

Honey-Glazed Cipollini Onions

With a bowl of cipollini onions from Snake Hill Farm sitting on the counter, I figured there was no time like the present to test drive one of Keller's recipes. An easy to follow recipe with just six ingredients, the Honey Glazed Cipollinis were delicious.

If you haven't seen this book, you've got to take a look. Not only are the recipes relatively easy, but there's a lot of "how to" info also included.

Honey-Glazed Cipollini Onions
by Thomas Keller from Ad Hoc at Home

• 1-1/4# Cipollini Onions (about 14 ), about 2 inches in diameter
• 1 Tbsp canola oil
• 2 garlic cloves, lightly crushed, skin left on
• 4 thyme sprigs
• 1 Tbsp Honey
• 1/2 C Chicken Stock
• Kosher salt and freshly ground block pepper

1. Preheat the oven to 400 degrees
2. Peel the onions. Cut off the top of each onion to create a flat surface for browning. Trim the root ends. If any of the onions are noticeably larger than the rest, peel off an outer layer so that they are closer to in size.
3. Heat an oven proof frying pan large enough to hold the onions in a single layer over medium heat. Add the canola oil and heat until warm.
4. Add the onions cut-side down and cook until browned, swirling the pan from time to time for even browning, about 6 minutes. Turn and cook to lightly brown the second side, about 4 minutes. Add the garlic, thyme, and honey to the pan. The honey will bubble up; once it stops, add the chicken stock and swirl the pan to incorporate. Increase the heat to medium-high and bring just to a boil.
5. Transfer to the oven and cook for 15 minutes, or until the onions are tender and the liquid has reduced to a thick glaze. Season to taste with salt and pepper.
6. Transfer the onions to a serving dish and spoon the glaze over the top.
   

Mustard and Mayonnaise Glazed Asparagus

This time of year, at least in Ohio, there is a limit as to what can be had from the local farmer's market. I think it's kind of nice that gradually more and more comes to harvest, as opposed to having everything coming at you all at once. In a sense it prevents you from gravitating toward your favorite produce.

When the June Food + Wine arrived last week, I saw a couple of recipes for using mayo in marinades on asparagus. Written by Nate Appleman of A16 in SF, he says these can also be used on broccoli and fennel. Anytime I can pick up a recipe that translates into more than one veggie, I'll try it at least once.

I picked up some thick stalks of asparagus from Muddy Fork Farm at the Shaker Square North Union Farmer's Market. I feel the thick stalks work better for grilling because there's still a substantial amount of asparagus left once you're done peeling them. I also think the thicker pieces are easier to maneuver on the grill (thin ones can fall through the grate, doh!).

This is an absolute killer recipe. I wasn't quite sure how well it was going to turn out, but the spears maintain a crispness to them that is really appealing. The marinade is present but not at all overpowering. Combine all of that with the charring from the grill and you've got one fantastic side dish.

You can print the recipe out here. There is also a companion recipe for Smoky Glazed Asparagus here, although I haven't tried it yet.

Mike Walsh over at A View from the Kitchen had a great link about asparagus from yesterday's New York Times. In the article they talk about a french asparagus varietal from the '30's that could grow to around 2 inches in diameter and around a pound per spear! Slap one of those on a bun and you've got a vegetarian hot dog.

Chinese Restaurant-Style Sautéed Green Beans

This is a green bean recipe that is very easy to do, yet will agree with some of the most finicky eaters. I have a teenage brother who will sit down and just shovel loads of Cheez-its in his mouth when there is perfectly good food in front of him. That changed when I brought these green beans over to my sister’s house last November. He kept going back and eating more and more of these things.

If I had to describe the taste, they actually taste like green beans with the sauce from PF Chang’s Mongolian Beef. I love Mongolian Beef, but I wasn’t sure if I wanted my green beans tasting like that. As it turns out it’s absolutely delicious.


Chinese Restaurant-Style Sautéed Green Beans
By Susie Middleton

Serves 2 to 3 as a side dish (more like 2)

• 1 Tbs less-sodium Soy Sauce
• 1 Tbs Honey
• 1 Tbs unsalted Butter
• 2 Tbs extra virgin Olive Oil
• 1# younger Green Beans, trimmed
• Kosher Salt
• 1 Tbs minced Garlic

Combine the soy sacue, honey, and 1 Tbs water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and ½ tsp salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)

Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.

Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Roastin' Brocco-lee, Roastin' Brocco-lay, Roastin' Broccol-lie

Okay, so maybe that isn't exactly how Dana Carvey sang it, but it's close. Our two favorite vegetables are probably broccoli and green beans. Not all that exciting I know, but that's just the way we roll.

It's funny, most of these roasted broccoli dishes are pretty much the same. There's typically an oil and a couple of other things included. At the end of it all, though, the ever-so-slight crispiness is what brings us back.

Overall I liked this version because there was a slight hint of heat at the very end of the bite. My wife wasn't as impressed because she is averse to spiciness in general.

This is yet another version we found in this month's Bon Appetit under the RSVP section (reader's favorite restaurant recipes). RSVP is the first thing I look for when this magazine comes in the mail. Basically reader's write into Bon Appetit and request the recipe for a dish they had at a restaurant. Bon Appetit then tries to track down the recipe from the actual restaurant.

This recipe is in the current (January) issue from a place called Black Bottle in Seattle, Washington.


Roasted Broccoli with Garlic and Red Pepper
4 to 6 Servings

• 1.25# Broccoli crowns, cut into florets (about 8 cups)
• 3.5 Tbsp Olive oil, divided
• 2 garlic cloves, minced
  
• Large pinch of dried crushed red pepper

Preheat oven to 450ºF. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.