The other night I decided I wanted broccoli but I didn’t want to steam it. Then little lightbulbs went off; why not roast them? I know you’re thinking – duh. Roasting broccoli is not some new technique that I’ve invented; people do it all the time. The thing is…it was new to me. I love broccoli (well…only the florets) but it’s not a veggie that I immediately gravitate towards when I’m cooking vegetables. I loved it as a child but I’ve sort of abandoned it as an adult…until now.
My New Favorite Way to Prepare Broccoli
Grab some broccoli florets and throw them in a bowl (or gently place them)
Toss the florets with:
- olive oil
- kosher salt
- black pepper
- garlic salt OR minced garlic
- crushed red pepper flakes (if desired)
Once tossed, lay the florets on a baking sheet and put them in a preheated oven of 425 degrees and roast for about 15 minutes – you could roast them a little long if you desire a little more crunch; just keep an eye on them.
Once they’re done, put them in a bowl and toss with parmesan cheese. So good.
I think this would be delicious with a balsamic reduction drizzled over them, don’t you?
How do you prepare broccoli?
