How to Roast Broccoli in the Oven

 

 

In our house, broccoli is usually only cooked one way – steamed, tossed with oil, vinegar and Italian seasonings, and eaten cold.  This is how my husband has been eating it since he was a little boy.  But here’s the thing, I don’t care for vinegar, and I really don’t like my food cold.

 

When he came home the other night to see me pulling broccoli out of the oven, I was already prepared for the look of skeptisim I got.  I reminded him about the Sweet & Savory Chicken dish that he was unsure about but loved, and the Bacon & Garlic Cauliflower Mash he didn’t want to eat but gobbled up, too!

 

Wash and chop the broccoli and pat dry with with a paper towel.  The patting dry part was fun for Ethan.  While he won’t think putting a piece of broccoli in his mouth, I’m hoping that if I continue to expose him to these foods, eventually he might try it… maybe? 

 

Well, a mother can dream, can’t she?

 

In a large mixing bowl, toss the broccoli with the olive oil, garlic, salt and pepper. Line a large baking sheet with tinfoil (for easier clean up!)  Spread the broccoli out an roast until golden brown around the edges and crispy, usually about 10 minutes.

 

Sprinkle with Parmesan cheese and serve hot.

 

Mr. Juggling Act declared that the broccoli ‘wasn’t bad.’  Not exactly the glowing praise I might have hoped for, but he ate every bite, so that says something, right?  As for me, I enjoyed my hot broccoli thankyouverymuch.

 

from left to right:

• Baked Spaghetti Squash
• Make Ahead Sweet Potatoes
• Steamed Broccoli with Lemon Vinaigrette