I started roasting vegetables about seven months ago when our beloved steamer broke. I used to steam veggies almost every night. I took this as a challenge to get more creative with preparing veggies
2 large bunches of broccoli
Sea salt and fresh cracked black pepper, to taste
Fresh garlic, minced
Lemon juice (optional)
Parmesan cheese (optional)
Preheat the oven to 425*. Line a baking sheet with foil. IF you wash your broccoli first, make sure that you dry it thoroughly. Not everyone thinks it's necessary to wash produce or even meats before cooking in a high temperature oven. In theory, that kind of heat should kill any harmful bacteria. But if it makes you nervous, just dry it obsessively.
Cut the broccoli into florets and place in a single layer on the lined baking sheet. Toss with olive oil, salt and pepper. Sorry, no exact measurements ... I just eyeball it. If I had to guesstimate, I'd say 4-5 Tbsp. olive oil and 1 tsp. each salt and pepper. Make sure the broccoli is coated with oil, but not dripping. Now add about 5 minced garlic cloves evenly.
Roast in the oven for about 25 minutes, until crisp-tender and some of the tips are browned. When done, remove from oven and squeeze a little lemon juice on top, and sprinkle with some parmesan cheese. Sometimes I skip the lemon and cheese, because I'm so anxious to dig in, and it still tastes so yummy.
Broccoli can often get squishy when you cook it. Not this broccoli. It develops an amazing brown crust in some spots. The key is roasting at a high temperature until it caramelizes.
I find myself craving this during the day. I want to throw each little floret in my mouth like popcorn, and just snack on them. If my mom had prepared broccoli this way when we were growing up, I guarantee that there wouldn't have been a struggle at the dinner table. In fact, I would have begged for more!
Try it. You won't be disappointed.