Holidays are over. Guilty of overeating during the holidays? Here is one simple recipe to beat weight gain.
You may not be a fan of broccoli but if you are considering to eat more veggies and to live a healthier and tastier life-style, consider cooking and eating broccoli in this way. It will WOW you !!!
Who would've thought something so so simple to make, could have that much flavor!
It comes in handy as a quick weeknight side.
It's a tasty, healthy way to eat broccoli.
I love how the broccoli gets crisp from roasting. The charred flavor is irresistible!
A squeeze of lemon juice before serving seals the deal!
It's a broccoli burst extravaganza in your mouth!
It's a keeper!
1.5 pounds fresh broccoli florets (not frozen ones)
1 to 2 tablespoons extra-virgin olive oil
½ teaspoon brown sugar or white table sugar
½ teaspoon salt
freshly ground pepper
½ teaspoon lemon juice (optional)
Preheat oven to 425 degrees F.
Put foil on baking sheet pan ( one 17x12 inch pan or two 12x7 pans ) and sprayed it with olive oil using a Misto oil sprayer (or drip some oil on the foil and spread out with a piece of paper towel.)
Toss the broccoli florets with the olive oil, sugar, salt, and freshly ground pepper on a baking sheet or in a bowl. (optional: You can add two cloves of crushed garlic and some red pepper flakes for another layer of flavor.)
Spread the broccoli florets out on the foil. Mist the top with olive oil.
Place the baking sheet in the middle rack.
Roast without stirring about 20 minutes.
Turn oven to 450 degree F, continue roast for 2-5 minutes until the edges are golden brown and crispy and the stems are crisp tender.
Remove and transfer to your favorite serving platter.
Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish. Serve warm.
Happy Presidents Day!
Enjoy your week with roasted broccoli.
Cooking gadget information:
I use this stainless Misto oil sprayer Also love this Frosted Glass Bottle Misto oil sprayer
This is the set of Calphalon baking sheet pans Single Calphalon 17x12-inch baking sheet pan
I used for this recipe. I use these pans to bake chiffon cake
and make this Mixed Berry Cake Roll very often.