Crispy Roasted Broccoli
I have to admit that one of the only ways I actually really enjoy eating vegetables is if they’re roasted and SEASONED. Roasting them on high heat creates a nice texture because the edges get nice and crispy while the stalks get tender, but not too soft. Roasting is also a great way to impart more flavor and helps keep all the nutrients sealed in versus boiling them and having all the vitamins seep into the water.
Tip: If you have any larger florets cut them in half to mimic the smaller ones so that everything roasts evenly! Try to lay the flat side of the floret directly on the pan so the bottom can brown.
Prep time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes
Servings: 2-3
Ingredients:
1 pound broccoli florets cut into bite sized pieces
2 tbsps olive oil
1-2 large garlic cloves minced
Juice from ½ lemon
2 tsp kosher salt
1 tsp fresh ground black pepper
1 tsp garlic powder
Directions:
Preheat oven to 425 degrees.
Toss broccoli florets with olive oil, lemon juice, and all seasonings on a large baking sheet.
3. Bake for 10 minutes, then remove from oven and stir or flip broccoli florets and sprinkle the minced garlic evenly on top.
4. Place back in the oven for additional 10-12 minutes
5. Remove from oven and squeeze another teaspoon or so of lemon juice over top before serving.