E

ternally popular as a side 
dish at catered events, 
restaurants and synagogue 
functions, roasted brassicas are 
a great way to escape the usual 
doldrums of steamed or boiled 
cruciferous vege-
tables. Avoid the 
pungent smells, and 
instead trade them 
for crispy, garlicky 
delight. Or, roast 
broccoli plain until 
it just starts to char, 
and sprinkle with a little soy 
sauce. Broccolini, rapini and brus-
sels sprouts can also be treated 
this way, with variation mostly in 
the time they take in the oven.
If you’re grilling out in the 
lovely weather, you can cut larger 
chunks of the broccoli, cauliflow-
er, etc., and treat them almost like 
steaks, looking for a good char on 
the edges and a tender, perfectly 
cooked interior. Get the sear with 
direct heat and move to indirect 
heat to keep cooking, or finish 
them in the oven — or be a grill 
nerd and get a perforated frying 
pan you can use straight on the 
grill.
This recipe, like many I write, 
is a format and a method more 
than a strict set of ingredients; 
you’ll notice that beyond garlic 
and chili, there’s not much else 
here for flavor. A good vinaigrette 
could do nicely as a finishing 
touch on a plate of these vegeta-
bles, with some fresh herbs and 
mustardy pungency to play with 
the concentrated brassica flavors; 
simple lemon juice, olive oil 
and a little parmesan might go a 
long way; you could also use the 
sauces or gravies from your main 
dish, and consider those flavors 
when seasoning up the brassi-
cas — would one or two more 
spices fit? Absolutely they might. 
Experiment and be bold, and taste 
as you go.

FOOD
FROM THE HOME KITCHEN 
OF CHEF AARON 

Chef Aaron 
Egan

Serves 4-6

Ingredients

3 lbs. broccoli or cauliflower trimmed florets, or 

a mix of the two

Oil

Salt and fresh black pepper

6-8 cloves fresh garlic, minced well

1 tsp. red chili flakes

Directions
(You’re going to need a large bowl 
for this. If you don’t have a giant bowl 
like I do, use a smaller one and work 
in reasonably sized batches that allow 
you to season evenly without making 
a huge mess. You may need more 
chopped garlic or other ingredients to 
get a good even level of seasoning.)
1. Preheat your oven to 450°F. 
Combine the minced garlic, chili flakes 
and a good amount of oil in a bowl. 
Mix together with a spoon or spatula 
until the garlic breaks up a bit and 
begins to float around in the oil; this 
will help the garlic to disperse more 
evenly. Add the florets to the bowl and 
toss to coat. Season well with salt and 

pepper, adding more oil if need be to 
ensure that everything gets a good 
covering.
2. Pour the seasoned florets onto 
a sheet pan (lined with parchment if 
you have it) and spread them evenly. 
Repeat as necessary to season all 
the vegetables; make sure that you’re 
putting them in an even layer, not piled 
up high. If there are too many florets 
for one sheet pan, use two. Remember, 
we’re not steaming vegetables and a 
pile of vegetables in the oven is going 
to create a lot of steam before it roasts 
up nicely, which will make us end up 
with mushy vegetables.
3. Bake until just starting to become 
brown and crisp; for broccoli, this may 
take 15-20 minutes, while cauliflower 
will take at least 20-30, depending on 
your oven. If you’re concerned about 
doneness, try poking the stem of a thick 
piece with a knife. The less resistance 
you feel, the more cooked the veggies.
4. Enjoy as a side dish along with 
some hearty, savory main plate (like a 
nice big Shabbos roast). 

Chef Aaron’s 
Roasted Brassicas

38 | JULY 28 • 2022 

