: 
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.
MORE RECIPIES OF THIS TYPE: cali-style, food blog, recipes, salads & sides, vegetables, vegetables, Vegetarian
Meal
- 3 heads broccoli
- 1⁄4 to 1⁄3 cup extra-virgin olive oil
- 2 teaspoons kosher salt
- Freshly ground pepper
Directions:
- Preheat the oven to 425°F
- Cut the broccoli into extra small, small, and medium florets and place them on a parchment-lined baking sheet.
- Drizzle with the oil, enough to lightly coat each piece. Sprinkle with the salt and pepper. Use your fingers to mix it all together. Lick your fingers; if they taste quite salty and peppery you have done well. Seasoning will burn off in the oven, so you want it to taste extra salty and peppery.
- Place in the oven until soft and slightly charred, 11 to 15 minutes.
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