Roasted broccoli (for the faint of heart)
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Happy November, friends! I've never disliked broccoli, per se, but I'm not enamored with it. I'll eat it steamed, raw and dipped in ranch or something, or cooked as a side. But I never crave it and Nicholas won't go near it, so I rarely buy it.
However, I had some in our fridge, begging to be used before it spoiled. So today, I thought, I'll just roast it and hopefully it will taste okay. I was surprised to find that this broccoli is a game-changer; I ate almost all of it in one afternoon and then I craved more.
Roasted Broccoli
simply prepared with lemon, garlic, salt, & lots of pepper
- A bunch or about 12 ounces pre-cut florets (I usually buy this since it's so easy)
- juice of 1/2 a lemon
- 1/2 tsp of garlic powder (or the real stuff, minced)
- sea salt to taste, about a 1/4 tsp, or a bit more
- 4 T olive oil
- lots of fresh-ground pepper (don't skip this!)
Preheat oven to 425. Add broccoli to a bowl. Drizzle oil and lemon juice over the top, toss to coat. Add salt and garlic powder, toss again. Spread in a single layer on a rimmed, parchment-lined baking sheet. Crack pepper generously over the top.
Roast for 20 minutes, or until bits of the broccoli are brown and crispy. Enjoy as a side or an afternoon snack!
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