Roasted broccoli. I know, some of you guys may be like, what the heck kind of silly recipe is this, right? The thing is, people always ask me for ideas for side dishes so I thought I’d share my most favorite way to make broccoli!
Broccoli is easily my most favorite veggie. And although Maddie isn’t a fan, Natalie also loves it so I make it multiple times a week in our house.
I love roasting broccoli over steaming it because I love how some of the little bulbs get nice and crispy. With steaming, it’s sometimes a bit tricky to avoid overcooking the broccoli and there is nothing worse than watery, mushy broccoli! It comes out perfectly every time I roast it in the oven.
This recipe is so simple. I just toss some fresh broccoli with some extra virgin olive oil and a hit of salt and garlic powder. Roast it at 425 for a good 10 minutes or so and then as soon as it comes out of the oven, give it a nice sprinkling of grated Parmesan cheese and serve!
Because I’m always trying to throw dinner together rather quickly, I typically use garlic powder, but if you’d rather use fresh garlic, you can, but I’d add it towards the end as it can burn roasting at a higher temperature. This broccoli pairs well with pretty much any main dish from chicken, beef, and even fish.
Serving Size: about 3/4 cup
Amount Per Serving: Calories: 150 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 7mg Sodium: 478mg Carbohydrates: 13g Fiber: 5g Sugar: 2g Protein: 6g