We’ve got broccoli galore coming out of our garden right now. I think I’ve been able to pick some about every couple of days for the last week or two. I’m thrilled! Our broccoli last year was a semi-bust, so this is major progress! This broccoli tastes so fresh that I don’t like to do a lot to it. Honestly I’ve been checking for bugs and worms and then my daughter and I have been just snacking on them out in the yard. I never knew fresh broccoli was supposed to be so tender and with so much water content.
We’ve used this broccoli a lot in salads and just raw, but I also like to use this simple roasting method. It keeps the fresh flavor of the broccoli itself, and the roasting gives it somewhat of a popcorn taste to it. Ok ok, it doesn’t taste like popcorn but the edges do get a bit crispy which gives it an excellent flavor. Again, simple is what my family likes the best, so that is what I stick to.
Your kids not thrilled about broccoli?
Try a little fresh grated parmesan cheese on it. The last couple of minutes, put some parmesan cheese on it and pop it back in the oven. It will be yummy.
You could also try serving it with a cheese sauce. The sauce that I use to make this macaroni and cheese is easy and delicious. I bet it would be great drizzled over the broccoli. Who doesn’t like stuff covered in cheese? I know it’s a big selling point for me!
Broccoli (cut into bite sized pieces)
2 T. Extra virgin olive oil, melted butter, or coconut oil
Preheat oven to 450 degrees. Wash broccoli. Pat dry. Cut into bite size pieces. Toss with olive oil. Arrange in a single layer on a baking sheet. Sprinkle with a bit of sea salt and pepper. Cook for about 15 minutes or until broccoli is crisp-tender and edges are beginning to brown and get slightly crisp. Serve immediately.
Other broccoli recipes you may enjoy:
Broccoli grape slaw from the Mommypotamus
Potato cheddar broccoli soup by Cheeseslave
Broccoli cheese puffs by Maria’s farm country kitchen
What is your favorite way to eat broccoli?
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