As all of you who follow our Instagram feed (@withtwospoons) already know, I’ve been in the Mediterranean for the past two weeks. Traveling through Spain, Italy and Greece was AH-MAZING!!!! For sure, this awesome trip will color my next few culinary choices for this blog, but for now, re-entry is HARD. I’m jet-lagged, trying to catch up with the kids and their activities, and trying to stock an empty refrigerator. I need quick, simple and healthy. I need Roasted Broccoli.
OK, I can’t lie, those words have never before come out of my mouth. I need Roasted Broccoli. I’m not naturally a broccoli lover. I’ve never made my kids eat broccoli. My 14 year old daughter would’ve starved before eating broccoli (and for those of you who have teenagers, you know I’m not lying). But then I discovered this method of making broccoli, and all of those previous pieces of soggy, tasteless broccoli flew right out of my memory.
Roasting the broccoli gives the broccoli a slightly crispy texture and the lemon juice keeps the broccoli fresh and bright. My kids now ask for seconds. And believe it or not, I’m actually truly craving Roasted Broccoli!
- 1 head of broccoli, broken into florets (or 1 bag of broccoli florets)
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ of a medium lemon
- Preheat oven to 400ºF.
- In a large bowl, combine broccoli, olive oil, salt and pepper.
- Arrange on a baking pan.
- Squeeze lemon juice, from ½ lemon, over broccoli.
- Roast for 20 minutes or until broccoli develops brownish tips .
- Pour broccoli into a bowl.
PS: I’m now the mom in the produce aisle whose kids are asking me to buy broccoli! (Don’t hate me…join me!)