Roasted Broccoli

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!

Helga

Roasted Broccoli

Roasted Broccoli

Recipe adapted from Simply Recipes
Serves 4 as a side dish

Ingredients:
1 ½ pounds broccoli, cut into florets
3 to 4 tablespoons of olive oil
Juice from half a lemon, about 1 tablespoon (optional)
salt
Freshly ground black pepper

Procedure:

  1. 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.
  2. 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.

Roasted Broccoli

Roasted Broccoli

Roasted Broccoli

Roasted Broccoli

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