Broccoli with Roasted Garlic Butter

Wanting a side dish for Thanksgiving Part 2 that was green, but different than the traditional green beans, I headed to the Pinterest boards and found this recipe.  It's really just a basic broccoli recipe, but with a delicious garlic butter.  I could have eaten this whole bowl all by myself!  If only butter wasn't a no-no for my daily healthier living, but hey, it was great for my diet holiday!

• 2 large plump heads garlic
• 2 tsp. extra virgin olive oil
• Salt and freshly ground black pepper
• 8 Tbsp. (1 stick) unsalted butter, at room temperature

• About 3 lbs. broccoli

DIRECTIONS
To make the roasted garlic butter: 

1. Position the rack in the center of the oven and preheat to 400°F.
2. Cut each garlic head in half crosswise.
3. Drizzle the cut surfaces with oil, then season with a sprinkle of salt and pepper.
4. Put the halves back together to re-form into heads.
5. Wrap each head in aluminum foil and place on a baking sheet.
6. Bake until the garlic is tender when squeezed and the cut surfaces are deep beige (open up the foil to check), about 35 minutes.
7. Cool completely.
8. Squeeze the soft garlic flesh out the hulls into a small bowl, adding the butter, ½ tsp. salt and ½ tsp. pepper.
   (I put into the mixing bowl of a Kitchen Aid Mixer)
9. Using a rubber spatula, mash the garlic and butter until well combined.
   (I mixed with my Kitchen Aid Mixer)
10. Cover tightly and refrigerate until ready to use.
    
    The garlic can be prepared up to 3 days ahead.  Bring to room temperatures before using.

To make the broccoli:  

1. To prepare the broccoli, cut off the tops and separate into florets.
   (I actually used frozen pre-cut broccoli florets)
2. Bring a large saucepan of lightly salted water to a boil over high heat.
3. Add the florets and cook until the broccoli is crisp-tender, about 5 minutes.
4. Drain quickly and return to the warm cooking pot. Do not drain the broccoli completely dry — leave some water clinging to the broccoli.
5. Add the garlic butter to the broccoli and mix gently, allowing the butter to melt and combine with the small amount of water in the pot to form a light sauce. Transfer to a warmed serving bowl and serve immediately.

Adapted from TasteSpotting the Blog