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Best Ever Roasted Broccoli

I have a confession to make… I used to hate (*shudders*) broccoli. Until I discovered this amazing, practically melt in your mouth Roasted Broccoli.

We teach this recipe in a program that I sometimes teach in elementary schools, cooking with kids. We always ask “Who likes Broccoli?” Maybe about half of the kids, usually less, will raise their hands. After the class, we ask again, and almost all of the kids will now agree that broccoli isn’t so bad – or they have fallen in love with it!

Making this broccoli for the cooking class was actually the first time in a long time that I had given broccoli another chance. And it turned me into a broccoli lover too! I made it the next night for my family and now everyone loves broccoli.



“Eat your Trees” – Is what we say!

Making Roasted Broccoli

Wash and chop up your broccoli. Don’t cut through the tops of the “trees” – this creates “Broccoli glitter”. Little green bits everywhere. If you gently cut apart the stems and slice through the stalks lengthwise, then break it apart, very few pieces will fall off!

Place your beautiful broccoli on a piece of parchment paper, on a baking tray. (Parchment paper is better than aluminum foil!)

Sprinkle broccoli with olive oil or avocado oil, sea salt, pepper, garlic powder and toss to coat all of the broccoli pieces. You can also add fresh pressed or prepared garlic on top. It is best not to toss it again if you do, as most of the garlic will just end up burnt on the bottom. You want the garlic to sit on top of the broccoli. I do love the little crispy pieces of garlic after cooking though!

Bake in a 400° oven for about 20-30 minutes, until the edges start to darken! Now you can eat it as is, or you can take it one step further and add a squeeze of lemon, lemon rind and parmesan cheese!



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