Shout out to my broccoli lovers in the house! I consider broccoli to be on my personal list of super foods. Why? Need some fiber? Bam, here’s your broccoli! Need water soluble vitamin C or fat soluble vitamin A? Get some broccoli. Or maybe you need some calcium and folic acid…yep, broccoli is there to the rescue. Maybe you’d just like some nice phytochemicals to prevent cancer and other chronic diseases—bring out the broccoli.
For some people however, broccoli can be a daunting task to eat. I used to relish the opportunity to put raw broccoli florets in my salads at work until I realized how sensitive my tummy was to raw broccoli. If you didn’t know, broccoli is part of the cruciferous family of vegetables (which includes cabbage, cauliflower, broccoli, Brussels sprouts, kale, and bok choy) which has been known to provide stomach discomforts to some people in its raw form due to the fiber content, providing subsequent bloating from the gases that are formed in the stomach during digestion. Doesn’t sound too fun huh? Though broccoli and other cruciferous veggies have their best health benefits in the raw form, cooking broccoli appropriately (avoiding overcooking) can help diminish these negative tummy effects while also keeping the nutritional integrity of the veggie.
Most people steam their broccoli but yesterday I found a fantastic recipe for oven roasted broccoli at The Gingered Whisk. She has some incredibly delicious recipes! Last night I thought I’d put her recipe to the test right after pinning this bad boy on Pinterest. This recipe was originally from The Amateur Gourmet who adapted it from the wonderful Ina Garten.
Chop into florets to arrange on a foil lined baking sheet
Pull out your seasonings…I didn’t have any kosher salt so ended up using some sea salt; I also pulled out the garlic powder to supplement with the minced garlic I ended up using
Bake for 20-25 minutes at 425
Add your lemon juice and Parmesan cheese…I had some leftover Sargento in the fridge
Roasted Broccoli Recipe
4-5 pounds of broccoli
5 Tbsp Olive Oil
1 1/2 tsp kosher salt
1/2 tsp ground pepper
4 garlic cloves, sliced
1.5 Tbsp Olive Oil
1/3 cup parmesan cheese
zest and juice from 1 lemon
Preheat your oven to 425
Take 2 large bunches of broccoli and cut it into florets.
Wash them and dry them super thoroughly.
Put some tin foil on a lined cookie sheet.
Place your broccoli on the cookie sheet and drizzle a bit of olive oil on top, sprinkle with kosher salt and some black pepper to taste.
Slice 4 heads of garlic and place these on the cookie sheet, too.
Now toss it all together.
Roast in the oven for 20-25 minutes, until the broccoli is crisp tender and getting a bit brown on the tips.
Remove the pan from the oven and zest a lemon over the broccoli, followed by a squeeze of lemon juice.
Drizzle a little more olive oil on top, sprinkle on some parmesan cheese and toss.
I’m not sure if I’ll ever be able to eat broccoli any other way. The lemon juice and zest really enhance the flavor of this dish. My husband and I paired the broccoli with some roasted chicken. If you try this recipe, please tell what you think! 🙂
P.S. Next up this week will be my tasting of some bacon and cheese flavored crickets I picked up at the market in Charleston. Video will be included so you don’t want to miss 🙂