Wednesday, October 21, 2015

The Easiest Roasted Broccoli

When I was a kid, there was only one way I'd eat broccoli; microwave steamed and swimming in cheese. While I fortunately grew to enjoy the more nutritious choice of cheese-less vegetables, I still could not bring myself to eat raw broccoli. I have a real texture problem; from overly thick yogurt to lumpy mashed potatoes. Even the tags in the back of my shirts can bother me. To me, broccoli had never been cold and crunchy, and in my mind, it shouldn't be.

But once my mom found out that steaming broccoli steamed most of the nutrients right out, we went on a search to perfect a way to roast it. We not only did it, but found a method that works on cauliflower too! We fix it the same way, and neither of us had even cared for cauliflower in the past.

What you'll need:
--4 small stalks of broccoli (or two larger ones)
--3 tbsp olive oil
--1 tsp steak seasoning
--1/4 tsp garlic









Step one:
Cut the broccoli from the stalks.
Step two:
Pour 3 tablespoons of olive oil in a small mixing bowl.
Step three:
Season to taste. I use about 1 teaspoon of steak seasoning and about 1/4 teaspoon of garlic. Feel free to experiment with your own mixture!

Step four: 
Stir broccoli into seasonings. 

Step five: 
Prepare for baking. I usually lay the broccoli out on a cookie sheet with aluminum foil to reduce cleanup, but for this particular dinner I already had several things in the oven baking. Bake in oven for about 20 minutes at 400 degrees. 
Step six: 
Check: your broccoli should be tender and should have traces of brown around some edges from the seasoning. Remove and enjoy! 


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