What’s your take on broccoli? Personally I love it, but I know not everyone does. Many people think of the over-cooked (likely microwaved), mushy, tasteless stuff they were forced to eat as a child.
One of my favorite things to do is to share yummy ways to cook vegetables, and often that means roasting. I love every roasted vegetable I’ve ever tried – cauliflower, Brussels sprouts, carrots, parsnips, mushrooms, eggplant, peppers, the list goes on and on.
So, if you are on the fence with broccoli, try roasting it! We got this tip from a friend, and it is now one of my favorite ways to make broccoli.
This is a great one for kids too. Broccoli is one of those vegetables that took my daughter Natalie at least 20 times to like. She would take a tiny bite and declare she didn’t like it over and over and over. This is why I’m such a firm believer that it really works to keep exposing your kids to foods they claim they don’t like. Eventually they will likely change their minds!
My kids gobbled this up so fast that we have now realized that one package of broccoli (2 heads) is not enough to feed my family of 5! What a great feeling.
Pre-heat oven to 375 degrees.
Line a cookie sheet with foil or parchment paper (optional, makes for easy clean up)
Lightly spray with olive oil.
Cut off broccoli florets and line on baking sheet.
Lightly spray with olive oil, and sprinkle with sea salt and pepper to taste.
You can also use any other spices for extra flavor (garlic, red pepper flakes, lemon. . .)
Roast in the oven for about 30 minutes, until desired doneness.
I paired broccoli with black beans and kabocha squash the other night for a simple, warm meal on a cold night.
What are your favorite broccoli recipes? I’d love to try some new ones . . .