I’ve grown up eating broccoli Korean style (my favorite) or stir-fried. Sometimes, if I was in a hurry, I would steam them in the microwave and eat it plain. I learned to eventually enjoy raw broccoli as an adult. But roasted? That just seemed weird. Foreign. Just plain strange.
Two weeks ago, I was desperately looking for another veggie dish for Thanksgiving. I had been reading many positive reviews about roasted broccoli. Curiosity finally got the best of me. I tried out the simplest recipe and got two thumbs up. Thank goodness for curiosity. Not only was Thanksgiving saved from utter disaster from not having enough veggie dishes (not really), but now I have a whole new way to eat broccoli on a daily basis.
Roasted broccoli, try it my friends. You’ll never regret it.
Unless you’re like my nephew who hates broccoli.
I’m actually so proud of my nephew for trying the broccoli. He didn’t like it, but he got it down!
So, let me amend my statement. If you love broccoli, try it roasted. You won’t regret it!
Time: 10 mins prep, 20 – 25 minutes cooking
Serves: 4 alone or 6 with other sides
2 bunch broccoli or broccoli crowns
4 tablespoon extra virgin olive oil
1 teaspoon sea salt or kosher salt or to taste
1/4 teaspoon freshly ground pepper to taste, optional
4 cloves garlic, thinly sliced, optional
1/4 cup grated parmesiano, optional
1/2 lemon, optional
Preheat oven to 425° F with a baking sheet in the oven.
Wash and thoroughly dry broccoli. Cut into smaller, 2 – 2.5 inch pieces, leaving some flat sides to the stem. In a large bowl, toss broccoli, olive oil, salt, pepper and garlic together until the broccoli is evenly coated.
Remove the baking sheet and quickly spread the broccoli pieces with the flat sides down. Roast for 20 – 25 minutes, until you start seeing some browning. Remove and serve as is or sprinkle some lemon juice and grated cheese. I love it as is.
Tip: Use aluminum foil for easy clean up.