Recipe: Roasted Broccoli

I had heard of roasted broccoli before, but wasn't convinced of the concept. Broccoli is to naturally firm that I wondered how it would translate when roasted. What a fool I was. Our friends served us some of this scrumptious dish last weekend and I heard my 8 year old happily mumble under her breath, "Best. Broccoli. Ever." as she dished up her third helping.  It's true. It's divine.  My kids fight over it. Try it.

A lot of people add fresh garlic to this dish, but I find there's no way to keep it from burning and turning it bitter.  You can use garlic-infused olive oil instead of garlic powder (as noted below).

ROASTED BROCCOLI

Recipe by Emilie Ahern

Yield: 4 servings

INGREDIENTS

2 pounds FRESH broccoli florets

1/2 tsp. garlic powder (optional)

1/4 c. olive oil

1/2 tsp. kosher salt OR 1/4 tsp. regular salt (or salt substitute)

1/4 tsp. freshly ground black pepper

RECIPE INSTRUCTIONS

1. Preheat the oven to 425 degrees F.

2. Place the broccoli florets in a large bowl. Add olive oil, salt, pepper, and garlic powder. Toss well to coat.

3. Place broccoli on a sheet pan large enough to make a single layer.

4. Roast for 20 to 25 minutes, tossing half way through cook time. Cook until crisp-tender and the tips of some of the florets are browned.

5. Remove the broccoli from the oven. Serve hot.

TO SERVE

Serve immediately while still hot.

TO STORE

Store, covered, in refrigerator for up to 3 days.

NUTRITION

Calories: 150, Carbs: 12, Fat: 15, Protein: 8, Sodium: 181, Sugar: 0

Note: Don't freak out about the calories and fat added by the Olive Oil. These are considered "good" fats and while you shouldn't drink an entire bottle, it's a nutritional good oil for your heart!