AnchorMommy

Roasted Broccoli: a quick and easy side dish

August 24, 2009 by Shannon

I think I’ve gone off the rails a bit lately. Usually, I’m all about healthy eating, but lately my four main food groups have been butter, sugar, chocolate and more butter. (My butter consumption has been really high. I had ravioli with browned butter last week. Twice.) With the Brownie Batter Sundaes, all the sweet huckleberry treats I’ve been making, and the recent Cupcake Coma, I’m starting to think my veins have nothing but sugar running through them.

So. It’s time to get back on track. Bring on the broccoli.

Roasted Broccoli is one of my favorite simple and easy side dishes to throw on the table. Roasting brings out the vegetable’s subtle nutty side, and it really steals the show at the dinner table when paired with garlic, lemon juice and sea salt. It is also good when mixed with a little pasta and olive oil.

Roasted Broccoli

• Couple heads of broccoli, chopped into florets
• Approx. 1/4 cup extra virgin olive oil
• Minced garlic (I use about 3 tablespoons)
• Lemon juice (about 1 tablespoon, or half a lemon)

1. Preheat the oven to 400 degrees.
2. Spread the broccoli florets on a cookie sheet, pour on the olive oil and sprinkle the minced garlic on top. Stir gently to make sure most of the broccoli is covered with oil and garlic.
3. Cook for 15-20 minutes.
4. Squeeze fresh lemon juice on top (or sprinkle on some lemon juice from concentrate, which is what I use), sprinkle with sea salt and serve.

It’s that easy! I’m counting on this recipe to help silence my sweet tooth. Wish me luck.