Yields: about 3.5 cups Prep Time: 10 minutes Total Time: 30 minutes
Simple and delicious, this roasted broccoli is full of flavor as well as fiber, calcium and folate.
4 cups broccoli, roughly chopped (about 3 small heads)
2 tablespoons olive oil
1 tablespoon fresh squeezed lemon juice
1 teaspoon chopped garlic
1/2 teaspoon salt
1. Preheat oven to 375 degrees Fahrenheit.
2. Roughly chop broccoli into smaller florets. (Not too small and try to keep them about the same size so they cook evenly.)
3. In a small bowl, combine the olive oil, lemon juice, garlic and salt and mix well.
4. On a baking pan (I line mine with parchment paper to minimize clean up – three kids, remember? ;) ) spread out the raw broccoli and toss with lemon garlic dressing.
4. Bake at 375 degrees for about 22-25 minutes.
I don’t know why it has taken so long for me to do a post for this recipe. It is one way that my kids all enjoy their broccoli. Just like the three little bears; one likes it raw, one likes it steamed and one prefers it in a stir-fry sauce. When roasted with lemon and garlic, all three gobble it up!
It’s funny, because just as I was writing about raw broccoli above, my three-year-old’s terminology popped into mind. She often confuses words that sound similar. For example ornament and instrument. Another one that gets me is rotten and raw. She will tell me the chicken is rotten, and I start to freak out (I realize after a minute the source of the claim, but food is a big deal to me)!
What she is actually saying is that the chicken is raw, and we don’t eat raw chicken. She does it with broccoli, claiming she does not like rotten broccoli. Instinctively, I agree with her and reassure her I would not serve her rotten broccoli. Sometimes it’s too late, and the other two start screaming the broccoli is rotten. And so it goes… (We are working to make a clear distinction between the words and their meanings.)
Anyway, this is a super simple recipe that can be prepped, cooked and on the table in under thirty minutes. The broccoli does shrink up, so while the recipe yield above starts out as 3 cups, it becomes smaller as it cooks. If you are serving for company, I would make a few batches.
One last note, my husband really likes a stronger flavor. A few times, I use a splash (like 1/2 teaspoon) of balsamic vinegar. I like it either way. The kids aren’t as much of a fan when the balsamic vinegar is added, but they still eat it. It adds a bit of a tangy edge, almost intensifying the lemon, but on a slightly different flavor note.
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