Before we got married, I'm convinced that Mr. L ate little to no vegetables. But on the other hand, I've never really been a vegetable lover myself either. I grew up picky, Mr. L tends to be picky, so sometimes we can be a hard pair to please. Early on in our marriage though, we thankfully found one side dish we could both agree was a true winner at our dinner table!
Roasting vegetables has got to be one of the easiest and fastest ways to prepare them and I absolutely love the method, as I've already demonstrated with my recent Roasted Parmesan Zucchini post. And if you slap some aluminum foil down on your baking sheet, the cleanup is nonexistent too! Because of those reasons and the fact that Mr. L will eat these bite-sized florets like candy, you can normally find fresh broccoli as our vegetable of choice during dinnertime at least once or twice a week. Once you give them a try you'll probably be the same way! :)
Ingredients
- 1 head of broccoli, cut into florets
- 2 tbsp olive oil
- Salt and pepper to taste
Directions
Line a baking sheet with foil and spread the broccoli out on it.
Drizzle the olive oil over the florets and gently toss with either the pan or your hands to coat them nicely. Sprinkle on as much or as little salt and black pepper as you'd like (I do a few good pinches of salt and about four or five grinds of pepper). You can also add a variety of other seasonings like garlic powder, chili powder, Parmesan -- whatever you prefer!
In a preheated oven set at 350 degrees, roast the broccoli for about 15-20 minutes or until the florets turn bright green and a tiny bit crispy.
Let cool for about five minutes and then plate and serve. :)
Are you a fan of broccoli?
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