Roasted broccoli is like candy for me. I am very pleased that my almost one year old granddaughter is a broccoli fan too! Way to go, Pais! You're off to a great start!
When I have a snack attack, I go for the broccoli. That probably sounds weird, but remember my tag: Savory Satisfaction. I can get really excited about crunchy, salty, nutty, roasted broccoli. It’s a whole lot faster to make than a cake, and there are no regrets when the plate is empty.
1 head of broccoli, cut into bite-size florets
Extra virgin olive oil
Grated Parmesan cheese (optional)
You’ll need a half-sheet tray. Line it with foil for easier cleanup.
Put the sheet tray in the oven and preheat oven to 375 degrees F.
Wash and dry the broccoli. Drizzle with 2 tablespoons of olive oil – just enough to give the broccoli a light sheen. Don’t drench it. Adjust as necessary. Toss.
Sprinkle broccoli with salt, pepper, and parmesan cheese to taste. Toss the broccoli and seasoning together.
When the oven is at temperature, spread the broccoli in a single layer on the hot sheet tray, and bake for 15 to 17 minutes, or until the broccoli has nice golden brown edges.
Eat as a snack or side dish.
June 5, 2017
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