Being a connoisseur of all things veggies, I like to try out different recipes and tweak them to my liking. Luckily for my husband and myself, our kids take after us in the veggie department. When my oldest son was younger he loved broccoli—in fact, he devoured any broccoli you put in front of him. But as he got older, so did his taste for healthy greens and he slowly started to turn broccoli away. That’s when I took it upon myself to try different recipes and stumbled upon baked broccoli recipes. Why didn’t I ever think to do that? Baking them takes away the soggy texture, leaves them slightly crunchy and full of delicious flavor! Needless to say he LOVES broccoli again and we will never go back to cooking it any other way!
- Broccoli: one to two crowns
- Olive oil
- 2 garlic cloves
- grated Parmesan cheese
- Preheat oven to 425
- Cut pre-cleaned broccoli into florets
- Put florets on a baking sheet (I line mine with foil).
- Slice garlic clove and throw in with broccoli.
- Toss broccoli florets and garlic with two tablespoons olive oil.
- Season with salt and pepper and place in the oven for about 15-20 minutes.
- You’ll know they’re done cooking when the tops of the florets are slightly browned and they are tender enough to put your fork in (crisp-tender).
- After they are done baking, toss in about 1/2 tablespoon olive oil.
- Zest lemon over the broccoli and add a small amount of the juice.
- Throw on some Parmesan cheese and get ready to eat the best broccoli of your life.