by Intern Amanda Bosch
Prep time: 5 minutes
Cook time: 16-20 minutes
Total time: 21-26 minutes
1 bunch broccoli, cut into florets of even size
2 tablespoons olive oil
Kosher salt, to taste
2-3 garlic cloves, minced
Black pepper, to taste (optional)
Grated parmesan cheese, to taste (optional)
1. Preheat oven to 425˚F
2. Toss broccoli with garlic, olive oil, and salt
3. Lay out florets on baking sheet
a. You can use aluminum foil or parchment paper to keep the broccoli from sticking to the pan.
4. Roast for about 16-20 minutes, checking for desired doneness
a. The broccoli should be cooked through (check by poking with a fork, should be fork tender) and lightly browned.
5. If desired, shake some black pepper and grated parmesan cheese over the broccoli
a. You can add as much or as little as you would like.
This is such an easy side dish to make that is not time consuming to make. If you already have your main dish cooking, and you forgot to include veggies, you can just grab some broccoli out and roast it in the oven. This is a great one to experiment with, and is difficult to mess up. If you feel like you want to make it a little fancier, you can add a little grated parmesan cheese over top. Sometimes if I see I have any other vegetables that I do not have a plan for, I just throw it in with the broccoli. It works great with cauliflower or even carrots. It is not necessary to the dish, but it does change it up a bit. This roasted broccoli makes a great addition to almost any meal and even keeps well as leftovers.
Broccoli is an excellent source of fiber and also provides some protein to your meal. It also contains iron, potassium, calcium, selenium, and magnesium as well as vitamins A, C, E, K and folic acid. Broccoli is great low calorie, nutrient dense food for volume eating as well.