Oven Roasted Broccoli
Broccoli has always been that veggie that you either love or hate. For me, roasting it in the oven brings out the flavors better than zapping or boiling it. It just might become one of your favorite side dishes too.
- 2 large heads of broccoli about 2 pounds
- 2 tbsp. olive oil extra light or extra virgin
- pinch of garlic powder
- salt and pepper to taste
- 1 tbsp. grated parmesan cheese
Preheat oven to 425° F. Cut the broccoli into bite sized pieces / florets.
In a medium size mixing bowl toss the broccoli pieces with the oil, salt and pepper, and garlic powder until well coated.
Place the broccoli on a foil lined baking sheet. Bake for 10 minutes, turn them over, and bake for another 8 to 10 minutes or until the edges begin to turn golden colored.
When the broccoli is finished cooking remove from oven, sprinkle with the parmesan cheese, and serve immediately.
Did you know: The word broccoli comes from an Italian word broccolo which means “the flowering top of a cabbage”. Italian immigrants first introduced broccoli to the United States in the 1800s. However, it did not become widely know until the 1920s. That's it for my knowledge of broccoli other than roasting is better.