recipes

How to Roast Broccoli

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Growing up, did anyone else feel like broccoli, cauliflower and brussel sprouts were basically an arch nemesis?? You couldn’t pay me enough allowance to take a bite out of a single brussel. I used to drive my mother crazy by insisting she cut off the tops of broccoli because I only ate the stems (what a brat!) But, as I grew up, I have grown to love, and even crave these cruciferous vegetables so much that I willingly incorporate them into my diet regularly.
Arguila, bok choy, broccoli, broccoli rabe, brussels sprouts, cabbage, cauliflower and kale all fall under the category of cruciferous vegetables. As we transition into fall, most of these veggies are now coming into season and will be in abundance at your local grocery store. You may love some and hate others, but regardless of your preference, these veggies contain some major health benefits. In fact, cruciferous vegetables are the highest group to contain natural sources of vitamins.
 Vitamin A – think good for the skin, promotes better vision, and an antioxidant (oxidation of molecules in the body)
Vitamin C – is an immune system booster (preventing your body from illness)
Vitamin K – great source of calcium, AKA strong bones and teeth.
Folic Acid- produces red blood cells in the body and prevents Anemia (lack of oxygen in  your blood)
Fiber helps to maintain healthy bacteria levels in the gut (I know it seems gross, but gut health is more important than you think).
Since cruciferous vegetables are low calorie and high in fiber they give you that full and satisfied feeling without making you feel resentful from over indulging in a guilty pleasure food.
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We can talk about the health benefits of these leafy greens but unless they are made to taste delicious, you might have to pay me a pretty penny to eat them. I am sure we are all familiar with a side of mushy, over steamed broccoli, but it doesn’t have to be this way, there are sooo many delicious ways get you fill of veggies.
Of course one of the most common forms is steamed, but to me, when prepared this way only brings me back to my childhood and refusing to take a bite. You can always eat it raw if your into that sort of thing but you might find it find it upsets your stomach if your body isn’t used to digesting it. Pan seared with some garlic and olive oil is a close second, but my personal favorite, and easiest way (in my opinion) is to roast those suckers.
When made correctly you are left with a crispy, crunchy tender broccoli. In fact, while writing this post, I basically almost ate the entire tray of them right out of the oven before I remembered I need to take photos to create this blog post for you. They are just THAT good.
Easy Roasted Broccoli 
1-2 bunches of fresh broccoli
4 tablespoons of olive oil
Kosher salt
pepper
  1. Preheat oven to 450 degrees
  2. Remove broccoli florets from stem, cut stem into smaller pieces
  3. Add broccoli florets and stems to a baking sheet
  4. Toss with olive oil
  5. Season with salt and pepper (use a little more if you like them crispy)
  6. Roast for *30 minutes, stopping after 15 minutes to toss.
*Depending on how you prefer them, you can keep them in longer. I like them extra crispy so I tend to keep them in the oven for an extra five minutes or so.
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