You guys, it's time we started to eat our vegetables around here. Seriously, there is a lot of sugar, and meat, and cheese, and that's about it. It's nearly summer, let's keep the beach in mind, shall we?
As far as cooked vegetables go, roasting is always my preferred method. They just taste so much better! Carrots, beets, parsnips, eggplant, zucchini, cauliflower, you name it I roast it. Except broccoli. Somehow, I've managed to miss out on this entire idea. Until now.
Crispy. Salty. Nutritious. Delicious.
This roasted broccoli is all of those things. It is awesome.
Now, get to it!
Read more for the recipe...
1 head broccoli, chopped
2 Tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/4 - 1/2 tsp desired herbs/spices (cayenne would be amazing! I didn't add extras because I was using a sea salt and herbs de provence mixture, soooo good! Play around with it and have fun!)
- Preheat oven to 425 F
- In a large bowl, mix together broccoli, oil, salt, pepper and any desired herbs or spices
- Line a baking sheet with parchment paper, or foil, and spread out broccoli in an even layer, try to avoid a lot of overlap
- Roast in the preheated oven for about 20 minutes until tender (with a slight crunch) and some of the ends have started to brown