Roasted Broccoli

Monday, March 21, 2011

More roasted veggies? But of course! Hubby and I have been roasting anything and everything under the sun. Tossing veggies with some olive oil, salt, and pepper then cooking them at a high heat just brings out so much flavor, it’s really delicious.

Roasting broccoli has been a favorite recently since this veggie cooks quicker than some other veggies (brussels sprouts – I’m talking to you). See those dark edges on the little flowerettes of broccoli? Those are my favorite part!

Hubby likes some grated parmesan on his broccoli but I keep mine naked. Wouldn’t have it any other way.

Roasted Broccoli

Yield: 2-4

Ingredients:

1 bundle broccoli crowns
1 Tbsp olive oil
salt and pepper to taste

Directions:

Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess.

Drizzle the olive oil over broccoli. Use your hand to stir it up so all the broccoli gets coated. Sprinkle with salt and pepper. Toss again to disperse seasoning.

Roast in oven for 20 minutes, stirring once in the middle. Serve hot or at room temperature.

Side Dish

1 comment »

6 Responses to “Spinach with Pan Roasted Red Peppers and Goat Cheese”

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1

ellysaysopa — January 17, 2011 at 6:58 pm

Looks delicious! Glad you liked it, and love the goat cheese swap. 🙂
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2

kitchenmisfit — January 18, 2011 at 2:45 am

This looks great! I love spinach and this is a nice twist!
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3

Daisy — January 18, 2011 at 2:30 pm

what a bright tasty looking dish!
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4

Shannon — January 18, 2011 at 7:39 pm

love those pictures, so bright! and definitely a delicious dish, so much of my favorite things 🙂
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5

wgfoodie — January 22, 2011 at 2:35 pm

Mmm spinach and goat cheese. One of the best combos… EVER. haha 🙂
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6

sheila @ Elements — January 22, 2011 at 6:44 pm

My honey and I can’t get enough spinach, and while we’ve made something similar to what you made, we’ve never tried it with the pan roasted peppers. That sounds like the perfect addition!!! I just know I’d love it! 🙂