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Tuesday, February 16, 2010

Roasted Broccoli


There is officially nothing that doesn't taste better after roasting. Well, okay, maybe not...but broccoli sure wasn't on my list of roasting no-brainers. I was actually a little skeptical. I felt better after watching my 4 and 7 year old inhale their broccoli. This will be going into regular rotation around here, and it's sooo easy!

1lb. fresh broccoli, cut into florets
2T olive oil
1t kosher salt
1/2 pepper
1T lemon juice

Preheat oven to 425....spray cookie sheet with no stick spray and spread broccoli evenly onto sheet. Drizzle oil over broccoli, sprinkle with salt and put in oven for 15-20 minutes until broccoli is tender and has some nice browning. After removing from oven, season with lemon juice, pepper, and if desired, an additional pinch of salt.

4 comments:

n*stitches said...

This is the only way my family will eat the green stuff - Green beans, cauliflower, carrots, onions, mushrooms. asparugus - all taste wonderful this way!

TJ said...

Interesting. We always just toss it in the microwave and top with cheese. There is nothing my family won't eat if there is cheese on it. Good thing I get at least a bit of it from WIC each month, although lately I can find good cheese prices.

Leah said...

I used to stuff a chicken with Broccoli, carrots and potatoes for an all-in-one roasted chicken meal. The veggies still roast but get marinated in the chicken juices, so yummy. Thanks for reminding me about it :)

VanderbiltWife said...

Mmm. I love broccoli roasted! It just makes it so much more flavorful than eating it steamed or something.