Roasted Broccoli
More roasted veggies? But of course! Hubby and I have been roasting anything and everything under the sun. Tossing veggies with some olive oil, salt, and pepper then cooking them at a high heat just brings out so much flavor, it’s really delicious.
Roasting broccoli has been a favorite recently since this veggie cooks quicker than some other veggies (brussels sprouts – I’m talking to you). See those dark edges on the little flowerettes of broccoli? Those are my favorite part!
Hubby likes some grated parmesan on his broccoli but I keep mine naked. Wouldn’t have it any other way.
Roasted Broccoli
Yield: 2-4
Ingredients:
1 bundle broccoli crowns
1 Tbsp olive oil
salt and pepper to taste
Directions:
Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess.
Drizzle the olive oil over broccoli. Use your hand to stir it up so all the broccoli gets coated. Sprinkle with salt and pepper. Toss again to disperse seasoning.
Roast in oven for 20 minutes, stirring once in the middle. Serve hot or at room temperature.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks delightful! Especially for this snowy Boston weather today 🙂
beantownbaker — March 7th, 2013 @ 4:59 pm
It’s snowy here in Cincinnati too. Not quite as snowy as Boston, but I’m not complaining about that!
This looks great! I love rutabagas and parsnips, especially in stews!
beantownbaker — March 7th, 2013 @ 4:59 pm
I was glad to try a recipe with rutabaga!
I hope the cruise was fun! This sounds like a great winter dish.
beantownbaker — March 7th, 2013 @ 8:45 pm
We had a blast on the cruise – wish we were still on it!