It must be spring somewhere because the grocery store was literally PILED high with fresh veggies the other day. It’s definitely NOT spring here, oh good grief we just got another 8 inches of snow between yesterday and today with ANOTHER 8-10 inches slated for tomorrow. I have officially declared
I think we’ve all had quite enough and at this point winter is on the counter with a lamp shade on her head dancing wildly.
My favorite way to prepare broccoli, which was in abundance the other day, is to roast it. I mean sure broccoli with cheese sauce it great and so is broccoli cheese soup. They don’t and can’t hold a candle to the easy preparation of roasted broccoli, it’s flexibility and the way kids devour it. It takes 5 minutes of prep, you can roast it at any temperature your oven is set to (just cook it for longer or shorter time periods) and the crispy browned bits make it so delicious everyone will love to eat it even kids. WIN.
Easy Roasted Broccoli
1 1/2 pounds fresh broccoli
1 TBSP good oil
fresh ground black pepper
wash and dry the broccoli
cut it in to spears-this is really easy to do without losing all your broccoli florets, simply cut the stem up toward the top and then stop, insert the knife between the top portions and cut between them–you’ll have a MINIMUM of lost broccoli bit and less mess too
toss with the oil
generously salt and pepper
place on a lined baking sheet
roast at 350 for 20 minutes or so until lightly crispy browned in spots, it should still be firm to the tooth but cooked enough to eat
cook it for 15 minutes or so at 375˚ and 12 minutes or so at 400˚ higher temps may cause it to go from roasting to FLAMING quite quickly