Saturday, August 7, 2010


getting tired of boring steamed broccoli? well it's time to get out of that rut and get roasting! this super tasty recipe is quite successful when it comes to getting people to eat their vegetables. the roasting brings out a nutty flavor in the broccoli with just a hint of garlic. so next time the dreaded broccoli is on the menu- try roasting it; you might be surprised when the family is asking for seconds!

1 head/package of baby broccoli (or regular broccoli)
1 garlic clove, minced
extra virgin olive oil
salt and pepper

-wash and trim a head of baby broccoli
-drizzle about 1 1/2 tbs. olive oil over broccoli
-sprinkle on garlic, and season generously with salt and pepper
-toss broccoli to coat evenly
-place on a baking sheet in a single layer
-cook at 400 degrees for about 20 minutes, turning the broccoli halfway through the cooking
-broccoli should brown and slightly crisp around the edges, but not burn
-you can test the tenderness of the broccoli by sliding a knife into the stem of the broccoli floret, if it slides in easily- it's done!

serves about 4 as a side dish... it looks like a lot, but the broccoli shrinks when cooked!

this recipe was discovered through another food blog from years ago. i'm a veggie lover, so it's easy for me to eat lots, but i knew this recipe was a winner when my family was fighting over who gets the last piece of broccoli!

-use most any vegetable with this method: zucchini, asparagus, squash, cauliflower, mushrooms, or carrots
-you can also use garlic powder instead of fresh garlic
-try adding some lemon zest and a splash of lemon juice on top of the veggies when the dish is done cooking, and toss to coat
-parmesan cheese is also a GREAT addition to just about any vegetable dish
-instead of using it as a side dish, chop it up and add it to pasta and rice dishes!
-put a layer of foil on your baking sheet and cook the veggies on top; it makes clean up easier!

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