Tuesday, February 19, 2013
One of our favorite go-to side dishes is roasted broccoli. It is quick and easy and with four adults and a toddler I never have any leftover. Five minutes of prep time and 10-15 minutes of cooking time. Plus there's a couple easy variations with seasoning you could do. Of course Moira's favorite part of the broccoli is the floret part, which means I get to eat a lot of stems. But I don't mind. That's what moms are for, right?
2 medium-heads of broccoli, cut into florets with stems
1-2 Tbsp olive oil
Coarse kosher salt
*2 cloves garlic, minced
*1/2 tsp-1 tsp lemon pepper seasoning
Preheat oven to 450˚ F. In a 9x13 glass baking dish, toss broccoli with olive oil and lay out in an even layer as possible. You might have some overlap and some doubling of pieces, but that's ok. Sprinkle lightly with salt. *If you would like to make garlic broccoli or lemon pepper broccoli, add either one of those ingredients now. Place in oven for 10-15 minutes or until the broccoli can be pierced with a fork with slight resistance and the edges are beginning to brown.
Source: Elizabeth original