Tuesday, November 2, 2010

Roasted Broccoli

I love broccoli! (Love might be an understatement.) It has always been my favorite vegetable, and is now London's as well. There is one exception to broccoli, frozen broccoli. It always tastes mushy and I can always tell when people and or restaurants use frozen broccoli, or any frozen vegetable for that matter. It is one of those vegetable staples that I buy every week at the store. I tried growing it here a couple years ago and got a beautiful bush but no broccoli. I asked around and found out Boise doesn't get a long enough spring and you need to baby it if you do try. (Which might explain why they don't sell it at the Farmer's Market.) I like broccoli pretty much any way it's made. I usually steam it, but only until just cooked because I like it a bit firm. Recently I have been roasting it. I love it. It is super easy and it makes the broccoli crisp and delicious.

Preheat the oven to 350-400 depending on your oven.

A head of broccoli
salt and pepper
olive oil

Wash your broccoli and cut it up. :) (Very technical term, can't you tell?)

Place in a bowl and sprinkle salt and pepper to taste and drizzle olive oil. Toss to coat evenly.

Spray a pan with pam, and evenly space out your broccoli.
Place in oven and keep an eye on it. It takes anywhere from 15-25 minutes to roast. Depending on how much and how roasted you want it. I like it when the edges are turning brown.
Take out and enjoy!

Hope you love it!

1 comment:

  1. I love broccoli too and so does Kensington! I have a pan seared broccoli recipe I love. Kensington doesn't like that one much though.