Roast Broccoli: A Nutritional Powerhouse

I am going to be honest here.  All that stuff about people not liking broccoli and kids shrinking away from it in horror-I pretty much think that is all a load of bunk.

Most children I know love the stuff.  Most adults I know do too.  But how are you preparing it?  Raw with dip?  Steamed?  In a stir fry?  Did you know you can roast it?  Did you know that roasting it gives it an entirely different flavor that is so unexpectedly wonderful that it just may convert the handful of you out there that do not like broccoli?  Oh yes.  It is that good.  Of course the fact that it contains uber amounts of anti-cancer phyto-chemicals called glucosinolates (as does cabbage and cauliflower), potassium, beta-carotene, vitamin C, and iron, make this a vegetable that needs to be added to your weekly menu.  Your health depends on it!!

So I will make this easy for you!  Literally!  It takes just a few minutes to throw this together and you can add it to the oven of whatever you might already be making for dinner.  It is quick and a nice change of pace.  Dusted with Parmesan cheese and you have yourself a beautiful side dish that is great pretty much year round, but would be a fantastic addition to a holiday table this year.One Year Ago: Tator-Tot Hotdish

Roast Broccoli

Broccoli
Olive Oil
Salt and Pepper
Parmesan

Rinse and trim the broccoli into bite sized florets.  Shake dry.  Spread in a single layer on a sheet pan and drizzle with olive oil and season with salt and pepper.  Toss to coat all of the broccoli.  Spread the vegetables evenly out again and roast in a 400 degree oven until bright green and crisp tender.  They will be lightly browned and fragrant when done, about 15 minutes, depending on the size of your florets.  Carefully spoon the broccoli onto a bowl and toss with Parmesan cheese.