1 min read

Roasted broccoli (for the faint of heart)

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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