Wednesday, 25 April 2012

Eating My Greens: Roasted Broccoli

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Roasted Broccoli

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.

I will emulate how simple this broccoli is, with a simple post. Make it. Eat it. Do it now. You will totally be eating your veggies more often. That's important, it's for your health. When you eat more broccoli, you get to eat more cookies, or magic squares, or chocolate peanut butter bars, right? That's how it works? No? Oh. Well ... at least it won't hurt!

Now, get to it!

Read more for the recipe...

Roasted Broccoli

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!)

  1. Preheat oven to 425 F
  2. In a large bowl, mix together broccoli, oil, salt, pepper and any desired herbs or spices
  3. Line a baking sheet with parchment paper, or foil, and spread out broccoli in an even layer, try to avoid a lot of overlap
  4. Roast in the preheated oven for about 20 minutes until tender (with a slight crunch) and some of the ends have started to brown
  5. Enjoy!

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