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Friday, October 10, 2014

Roasted Broccoli

I've ALWAYS been a broccoli hater....BUT I've gagged it down on many occasions because I know its good for me and lets face it, its filling and keeps me from shoving things that AREN'T so 
good, into my mouth. After complaining about my hate for broccoli on facebook, I had many people tell me that I wasn't cooking it right....I needed to ROAST it in the oven...hmmmmm, I'd never thought of that! 
Well....I hunted down a recipe that suited me and whipped up some Roasted Broccoli
the following night...in fact I made an entire baking sheet full (being optimistic)...AND
"WE" (all of us) downed the entire pan!! I couldn't believe how it changed the flavor 
of this otherwise "bitter" vegetable. The garlic and pepper accented it just enough to give it flavor 
without overpowering the broccoli! I AM A HUGE FAN of Roasted Broccoli and we are going through LARGE (Costco sized) bags at one sitting! YES, I can now say, "I love me some broccoli"!

Roasted Broccoli
2 heads broccoli or 1 1/2 lbs, rinsed and cut into smaller pieces (not crumbles, but smaller)
4 T. olive oil
1 t. garlic powder
1/2 t. kosher salt
1/2 t. freshly ground pepper

Fresh grated parmesan cheese, optional

Mix together oil, garlic, salt and pepper in a small dish. Place broccoli into a mixing bowl, pour oil mixture over the top and TOSS. Spread broccoli onto large baking sheet. Bake at 425 for 8-10 minutes OR until you reach your desired "crunch". I cooked mine for 10 minutes. Top with parmesan cheese if desired OR you could use cheddar or any other cheese you prefer OR just leave it plain. We have done both and like it equally. 


1 comment:

  1. I discovered this version of broccoli about a year ago, and I have to agree, it is the ONLY way to eat broccoli now.

    Another tip, have you ever tried raw yams? Just peel them and slice them up and eat them, like potato chips. That is another absolute favorite of mine. Sweet potatoes are pretty good that way too, but I think yams are the best!