Eat your broccoli, baby
You may think I’m abnormal when I tell you I’ve loved broccoli since I was a baby … seriously. It’s weird, I know. I’ve fed broccoli to my babies and now ask them to eat it a few times a week. What’s the trick? I tell them to act like dinosaurs and devour a few “trees” on their plates. Ha! It works every time. I won’t promise anything, but it works in my house.
Roasted broccoli is something special. The roasting gives them an amazing nutty flavor with a bit of sweetness. They’re great and are packed with so many vitamins and nutrients! Trust me, your body and taste buds will thank you. Just a little olive oil and salt and pepper is a game changer to the flavor. You really must try it!
Here’s the video and recipe. Such an easy side dish when you’re in a pinch. Make sure you brush your teeth after eating because your family or friends might not tell you your bicuspids (Greek word for “teeth”) have broccoli in them. 🙂
Pair this dish with chicken drumsticks
Looking for a complimentary main dish that goes nicely with roasted broccoli? We love to pair it with our Lemon and Garlic Chicken Drumsticks.
Watch the video (see written recipe at bottom)
Recipe for Roasted Broccoli
First, pre-heat oven to 350.
- 1 bunch or bag organic broccoli (feeds 4 people nicely); adjust if needed
- 3 tablespoons or so of olive oil (you want to lightly coat all the broccoli). The olive oil will give the broccoli a yummy crispy, blackened taste.
- 1 tablespoon of butter
- Salt & pepper (I use sea salt)
- Wash your organic broccoli florets. I buy the ones already pre-cut to save time.
- Place broccoli on baking sheet.
- Lightly coat all your broccoli florets with olive oil, which will give the broccoli a yummy, crispy , blackened taste.
- Sprinkle a good amount of sea salt.
- Cut butter into four chunks and place around broccoli.
- Bake in oven at 350 for about 15 to 20 min or until you see them have brown and crispy edges.
- Optional (but highly recommended): Squeeze lemon
Deliciously simple. Enjoy!
Oh my goodness! Broccoli isn’t my favorite veggie but I try to eat it, even though the teeth thing, ya’know. 🙂 However, this recipe rocks! Lovely, simpleigh lovely, Ashleigh. You’re right, I wasn’t sorry I added the lemon.
Ha! Thanks Sue! xo 🙂