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. 
I *love* the combo of flavors in this pasta dish and how colorful it is!
What a delicious springtime dish – looks great!
I like walking around the grocery store for inspiration too. What a lovely pasta dish – great colors and flavors!
Those mushrooms look perfectly cooked! Awesome picture!