Broccoli is one of my favorite veggies. Cruciferous veggies, or broccoli, kale, cabbage and cauliflower, are high in Vitamin C and fiber*, making them a great addition to your diet. They’re filling, and they’ll help you better digest all the meat and protein you consume.
This recipe takes less than 5 minutes to prep, then another 20-25 minutes in the oven. While this takes a little longer to cook than most of the other recipes I feature, it’s hands-off. It’s timed perfectly that after I throw it in the oven, I hop in an ice bath for ten minutes, then take a hot shower, get dressed, and the broccoli is just about done. Eat this with a great steak, salmon, or your favorite chicken recipe to round out your dinner.
Worth noting that I cook cauliflower and brussel sprouts the same way. Roasting brings out the sweetness of the vegetables, and you’ll definitely find these to be much better than your mom ever made them. (Sorry, Mom.)
|Prep time||5 minutes|
|Cook time||25 minutes|
|Total time||30 minutes|
|Meal type||Side Dish|
- 2 Crowns broccoli
- olive oil
- salt & freshly ground pepper
|Preheat your oven to 425 degrees.|
|Cover a baking sheet (with edges) with aluminum foil.|
|Cut up the broccoli into florets and place onto baking sheet.|
|Drizzle with olive oil (about 2 tablespoons) and season with salt and pepper, generously.|
|Mix with your hands to coat well.|
|Roast for 20-25 minutes, or until the edges of the broccoli are crisp.|