A while ago, I tried this recipe for Roasted Broccoli. Roasting vegetables always makes them taste so much better, and this recipe seemed fast enough to make as a part of our weekday meals. You just have to coat the broccoli florets in olive oil, add salt and pepper, a little lime (sometimes I don’t add this), roast for a short time, and you’re done. I have not cooked broccoli any other way since I discovered this method! You need to try it for yourself, I usually put a lot of lime juice and some salt on my steamed broccoli, but with this recipe I enjoy them as they are. I think this recipe will make it easier for kids to have their broccoli too, at least mine asks for seconds.
I read somewhere that broccoli is one of the healthiest vegetables we can eat, and it is suggested that we have at least ½ a cup of it two times a week. Aside from being packed with nutrients, it has cancer fighting, detoxifying and cholesterol lowering properties. I hope this recipe helps you include your suggested portions on your weekly menu!
Recipe adapted from Simply Recipes
Serves 4 as a side dish
1 ½ pounds broccoli, cut into florets
3 to 4 tablespoons of olive oil
Juice from half a lemon, about 1 tablespoon (optional)
Freshly ground black pepper
- Preheat the oven to 425°F. In a large bowl toss the broccoli florets with olive oil and lemon juice (if using) until lightly coated. Sprinkle salt and pepper over the broccoli and toss to coat.
- Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16 minutes, until cooked through and nicely browned. Serve immediately.
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