After two weeks of eating Christmas cookies, cakes and all manner of savory treats, I have a renewed interest in healthy eating.
Salads and lots of vegetables have returned to the menu and, this week, I pulled out a long-time favorite at my house: Roasted broccoli.
Roasting is a very easy way to get more veggies on the table. The oven brings out textures and flavors that you don't notice when you just steam or boil produce. Roasted broccoli has an almost nutty flavor with delicious, crispy caramelized bits. It's gobbled up each time I make it.
4 cups broccoli (about one large bunch)
2 tablespoons olive oil
Salt and pepper to taste
Spread broccoli out evenly on cookie sheet. Drizzle with olive oil. Sprinkle salt and pepper to taste. Roast in a 375 degree oven for 15 minutes. Toss the broccoli and put it back in the oven for about 10 more minutes.
Note: You can definitely roast this at a higher heat. I do, depending on what else I have in the oven. I've done it at 425 degrees for about 20 minutes. Just keep an eye on it.
Various recipes also recommend sprinkling some bread crumbs, minced garlic and Parmesan cheese on top. Once it's out of the oven, squeeze some lemon juice over the top. I've done it all and it's delicious, but, on a busy week night, the simple recipe above is about all I have the energy for.
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