Wednesday, May 12, 2010

My family doesn't like it, but maybe yours will!

Lately I have been trying new vegetable recipes in an attempt to get my family to eat more than potatoes, corn and green beans. 

I don't make the kids eat everything on their plate, but I do make them at least taste any new foods.  I am fully aware that they probably aren't going to like it, especially if it's a vegetable other than potatoes, but I enjoy watching them pinch their lips together, turn up their nose and close their eyes.  I even enjoy hearing the fake gagging noises they make even though I pretend to be heartbroken and feign tears.

Dan is pretty adventurous and has been eating the asparagus, brussel sprouts and broccoli that I place in front of him.  And even if he hates it, he will usually eat every bite of it. (Or try any way.)

My family can eat broccoli if it's covered in cheese or ranch dressing and I think it's o.k. too. But recently I came across a different way to serve broccoli and I have made it multiple times.

Now I'm not gong to lie to you.  I am the only one that will eat this but I LOVE it.  And I figure, one of these days, maybe, just maybe, one of the kids will decide they want to see what the fuss is all about.  Maybe.

Roasted Broccoli with Lemon

Ingredients
  • 4 cups broccoli florets
  • 1 tablespoon extra-virgin olive oil (I usually use more than this.  I like to make sure the broccoli is coated well.)
  • 1/4 teaspoon salt (I usually use a little more than this and I prefer Kosher salt.)
  • 1 dash freshly ground black pepper
  • 1 lemon cut into wedges (I usually just use lemon juice from those cute little plastic lemons.)
  • garlic (I added this one and usually just mince up a couple of cloves.  I love garlic!)
Preparation

Preheat oven to 450 degrees.  Toss broccoli with oil, salt, pepper and garlic.  Place on a baking sheet and bake for 10 to 12 minutes.  Serve immediately with lemon wedges.

When you are preparing this, you will think that the broccoli is burning.  Don't worry - it is!  Well, not really burning so much as roasting.  And you want it to really roast up because that's when it gets crispy.  And cripsy broccoli is good broccoli.


Here's the broccoli ready to go into the oven...


And here's the broccoli after it has been roasted.  See the black on the ends of the broccoli?  You know it's going to be a little crispy and a lot delicious!  (And look at all that roasted garlic on the pan.  That just adds to the deliciousness.)



My family may not love it, but maybe yours will!


9 comments:

瑋玲 said...
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Annikke said...

I am not sure if my family will like it or love it or not, but that sounds delish to me!!! I'm gonna try this!

NotJustLaura said...

Thanks for the recipe - I may give it a go!

Pam said...

I have heard it say that roasting broccoli makes it less pungent, and a little sweeter? I have never tried it, because my family willingly eats it raw, steamed, or in stir-fry, but I wondered how it would be roasted.

Jeff said...

Hey Beth. I roast all my vegetables - the flavors are wonderful. Believe it or not, brussel sprouts are excellent this way too - along with olive oil and pepper, use a little more salt because it adds such a great flavor. Make sure they are very dry (if they are wet from cleaning them) or they will steam and be a bit soggy. They get a crispy crust. Cook them longer than the broccoli - at 450 I'd say about twice the time. I usually do mine at 425 for about 35 minutes.... And on the broccoli... some grated parmesan cheese and toasted pine nuts mixed in after the broccoli is cooked is great, too.

Denise said...

I will try this.

Nap Warden said...

See now, I love broccoli. I can't get my kiddos to eat it for anything:/

Chris said...

YUM!!!! Thanks for the yummy recipe! We will try it tonight!!! :)

Jaina said...

Those look delicious, we'll have to try them. We've been doing a lot of veggies either roasted or sauteed, so delicious. I love a good veggie mix...more than I ever used to.