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.)
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
- 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!)
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.)