I can already hear some folks going…really Lauren? Broccoli? On a Monday? Gimme a break.
Hear me out.
I’ll be the first to admit that I do like broccoli. I don’t care for it raw but throw a steamer bag in the microwave and I’m usually happy to eat my greens. That being said…when I make broccoli this way…I tend to go back for more. So if you’re not a big broccoli fan, or even if you are but you’re looking for a little change, THIS is how you need to be making your broccoli.
Oven Roasted Broccoli
3 lbs broccoli florets (this will feed about 12 hungry adults)
extra virgin olive oil
salt and pepper to taste
garlic powder to taste
parmesan cheese also to taste…I tend to be skimpy at first then add more at the end
bread crumbs (optional)
Grab yourself a few heads of broccoli.
Chop into florets and give a quick rinse.
Throw broccoli into a large bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic powder and stir well to distribute evenly. (Oops…forgot to take a picture…forgive me!)
Spread in a baking dish or on a cookie sheet and sprinkle with parmesan cheese and bread crumbs (if using bread crumbs…please don’t skip the cheese…if you have a dairy allergy go for peccorino romano) and pop in a 400 degree oven for about 20 minutes. You’ll want to keep an eye on it. When the broccoli starts to turn brown in some spots, check to see if it’s tender. If it is, pull it out. If it’s not, turn off the oven and leave it in for a few more minutes to continue cooking without browning any further. You don’t want it to burn. Burnt broccoli is not good. Doesn’t matter how much cheese you put on it. Just sayin.
I like to sprinkle on a little extra parmesan cheese before serving too. See the little hints of brown here and there? You don’t want the broccoli brown all over or turning black, just barely starting to brown. This is so good. I dare you to try it. Double dog dare. There, now you have to try it. Sorry. But not really cause it’s SO GOOD!
How do you make veggies more exciting at your house??