Roasted Broccoli with Parmigiano

Spiel

It was a long childhood of steamed broccoli. No one thought to stick vegetables in the oven in our house, unless we were baking a potato. Getting more than a bite of broccoli into my mouth was a challenge. Sure, a light steam might be the healthiest way to cook vegetables, but if you don’t eat the broccoli, you don’t eat the nutrients.

The key to roasting any food: Olive oil. Salt. Pepper. Roasting adds flavor and depth to vegetables. Broccoli has a tendency to brown and crisp and so you might even worry that you ruined it. Fret not. You’re adding a little taste of “potato chip” to a green giant of superfoods.

TAGS: broccoli, extra virgin olive oil, parmigiano reggiano

MORE RECIPIES OF THIS TYPE: cali-style, food blog, recipes, salads & sides, vegetables, vegetables, Vegetarian

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