Tuesday, August 9, 2011

Roasted Broccoli

Roasted Broccoli

This is my favorite way to enjoy broccoli. I used to steam my broccoli, but ever since I roasted broccoli in the oven, this is the only way I cook my broccoli from now on.

2-3 broccoli crowns or 1 large bunch broccoli, separated into florets with the stems attached (about 1-1/2 pounds)
4 tablespoons olive oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
1 tablespoon fresh-squeezed lemon juice (optional)

Preheat oven to 450 degrees. Position oven rack to the center of the oven.

In a very large mixing bowl, toss the broccoli florets with olive oil, salt and pepper. Spread the broccoli onto a shallow-rimmed baking sheet in a single layer. Roast 15 minutes or until the edges are crispy and browned and stems are crisp tender. Toss with lemon juice, if desired.

Yields 4 to 6 servings

1 comment:

  1. Great idea. I like the charring that oven roasting gives the broccoli. Not only does this recipe look easy, but tasty as well