: 
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
Ingredients:
Vigor Trigger: Click the pink for health benefits!
- 2-3 heads of broccoli
- ¼-⅓ cup extra virgin olive oil
- 2 teaspoons salt
- generous freshly ground pepper
- parmigiano reggiano, grated with a microplane - optional
Directions:
- Preheat oven to 425°F
- Cut off the thick stem.
- Use your hands to break apart florets into smaller and bigger pieces. You will find that the lack of uniformity in size will lead to both juicy and well-browned pieces alike, both of which you will savor equally.
- Line a baking sheet with parchment paper.
- Place broccoli on baking sheet and drizzle on the oil, sprinkle the salt, grind the pepper and add the grated parmigiano.
- Use your fingers to mix it all together evenly.
- Lick your fingers; if they taste quite salty and peppery you have done well. Seasoning will burn off in oven, so you want it to taste extra salty and peppery.
- Place in oven for 11-15 minutes. Remove.
