I am about to tell you something that may shock you a bit: I often crave vegetables. Yes, that is possible.
Are you astonished that someone can say such things? If so, you were not as lucky as I was and am to have grown up on a consistent diet of fresh, yummy vegetables. Point for Mamma and Pappa Kegs on raising a child with no disdain for vegetables.
There is a special place in my heart for roasted vegetables. I'll roast just about anything. And yes, like you are probably thinking at this very moment, I once thought that roasted broccoli sounded like a gross slimey mess. Oh boy, was I wrong. It is AMAZING, so do yourself a favor and go make some!
Like all roasted vegetables, this is a very simple technique but it is so unbelievably delicious. This is very versatile and very yummy! For my favorite version, toss with lemon juice, and even vegetable haters won't be able to resist!
Notes:
- Just the roasted broccoli is fantastic. However, there are several options for variety that are all equally amazing depending on your goal for the flavor of the dish. Here are a few options:
- Toss the roasted broccoli in lemon juice and/ or, a lot for lemon lovers or just a few squeezes for a little zip. (Surprise, surprise that this is a personal favorite.)
- Add sliced almonds to the mixture prior to roasting for a nutty element. Or add toasted nuts after roastign the broccoli.
- Roast panko for 2 minutes until lightly toasted and then add the broccoli and roast for some crunch.
- Toss roasted broccoli with finely grated parmesan or cheddar cheese.
- Sprinkle your favorite fresh herb over the broccoli before or after roasting.
Roasted Broccoli
- 1 lb. broccoli, rinsed and cut into florets
- 2 T olive oil
- 2 t. garlic, minced
- 1/2 t. pepper
- 1/2 t. salt
In a large bowl, toss all of the ingredients together. Spread out onto a baking sheet into a single layer and roast the broccoli for 10-15 minutes, until tender and slightly browned.
Toss with favorite add-ins (see above).
Serve and enjoy!
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