Apparently, broccoli has an image problem. In “Broccoli’s Extreme Makeover“, Michael Moss poses a challenge to an ad agency that scored big for brands like Coca-Cola: develop a marketing campaign for broccoli. They were stumped–because so many grown-ups have so many negative associations with broccoli.
Not me. I adore broccoli. But not when it’s mushy and overcooked. That’s why I love roasted broccoli. Roasting brings out the vegetable’s natural sweetness and adds a wonderful crispiness. My five year old has been known to three helpings . The other half of my household doesn’t know what they’re missing.
You can keep this recipe simple with salt and pepper or add a sprinkle of parmesan cheese, a shake of nutritional yeast, or a squeeze of lemon juice over the florets when they come out of the oven.
15-Minute Roasted Broccoli
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Salt & pepper to taste
- Preheat oven to 400 degrees.
- Toss with olive oil, salt, and pepper.
- Arrange on a baking sheet lined with parchment paper or coated with cooking spray.
- Place on middle rack of hot oven and bake 10 minutes, stirring halfway through (roast longer if you want it browner and crispier).
For another new way to prepare broccoli, try “Broccoli Under a Brick” over at Mom’s Kitchen Handbook.
What’s your favorite way to cook broccoli?