Looking for a way to spice up your veggie repertoire without going totally overboard? Is steaming your broccoli just not doing it for you anymore? Well, I’ve got an idea for you — and it’s one that our family has been loving for the last couple of weeks. Yes, including Nora — broccoli is one of the relatively few foods she will eat (raw or cooked) with gusto these days.*
* Although, preschoolers being what they are, I’m sure that will change soon enough.
Roasting broccoli takes a little longer than steaming it, but not by much, and it’s worth it. It imparts a great, almost caramelized flavor, and you can just toss it in the oven with whatever else you’ve got on, so it’s not exactly time-consuming. Plus, adding a little fat to your veggies (here in the form of olive oil) helps your body absorb all those nutrients, and makes them tastier to boot. It’s a win-win!
We had roasted broccoli the other night with ultimate baked potatoes, and it made for the perfect, simple weeknight meal.
This preparation is so simple it almost seems silly to make it into a recipe… but it’s too good not to share!
- 1 head broccoli
- 1-2 Tbsp olive oil
- salt and pepper to taste
- Preheat the oven to 400. Cut the broccoli into bite-sized florets, and toss with the olive oil, salt and pepper in a large bowl.
- Spread the broccoli in a single layer in a baking dish. Roast for 15-20 minutes, tossing at least once to ensure even browning. Remove when bright green and starting to brown in spots, but still crisp.