Roasted Broccoli

I’ve never been a big fan of broccoli or cauliflower. Mostly because growing up I mostly got frozen version of these veggies boiled. This makes them taste bland and mushy. Boiling or steaming isn’t the only way these two vegetable can be prepared though.

One great alternative is to roast them with olive oil and garlic. To do this cut the broccoli or cauliflower into bite size pieces. Put the vegetable pieces for 1 large cauliflower head or 2-3 large broccoli crowns in a ziptop bag with 2-3 tablespoons of olive oil and a tablespoon or 3-4 cloves of minced garlic. Shake the vegetables so that they are coated with the olive oil and the garlic. Transfer into a 9×11 pan and roast at 375 degrees for 30 to 45 minutes. Stir the vegetables half way through the cook time. The final product will have some lovely browned bits and still have some crunch when you bite into it. If your veggies aren’t cooked through enough, then you probably didn’t cut the veggies into small enough pieces. If it comes out too soggy then you probably used too much olive oil.

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