Roasted Broccoli

On my birthday, my family took me to a tepanyaki restaurant for dinner.  It’s always a fun show, but the food tends to be pretty awesome, too.  Vegetables feature fairly prominently there, which meant it was going to be interesting.  While Little Miss tends to eat her veggies and enjoy them (she ate a tomato like an apple at breakfast this morning), Mister Man is a bit more of a challenge.  When the chef slid a variety of vegetables onto Mister Man’s plate, he visibly blanched.

I reminded him that he had a variety of dipping sauces that he could use, including teriyaki that we were pretty sure he’d enjoy.  While Mister Man is typically not a sauce kind of kid, he does enjoy his soy and other salty (rather than creamy or spicy) type sauces.  Sometimes.  He reluctantly tried dipping a slice of carrot.  Slowly, a smile spread across his face, as he realized that he could eat it and actually (relatively) enjoy his veggies.

For the first time, he gobbled up a wide variety of veggies without a complaint.  His favorite was the broccoli, which has long been a favorite of Little Miss.  In fact, she asks to go to a particular friend’s house whose mother frequently makes broccoli for lunch or dinner almost solely for that reason.  Once Mister Man had finished his dinner, I turned to him and asked if he’d eat broccoli if I roasted it and then gave him some teriyaki sauce to dip it in.  His enthusiastic nod was all I needed.

Broccoli is so healthy, and I adore roasting it in the oven where you can add just a little bit of flavor and then it explodes into deliciousness in your mouth.  I love having another kid-friendly alternative for dinner, and it’s been going over gangbusters here.  I roasted two huge crowns of broccoli last night for dinner for us and a friend’s family who joined us for dinner.  By the time the kids were done with the broccoli (they ate first), there was hardly any left for the adults.

Roasted broccoli recipe is kid and allergy friendly

Even better?  It’s completely allergen free, which means that it’s easy to serve for anyone who has a gluten or soy or dairy or corn or other allergen.  Since you can do all the prep in advance, this is a perfect dinner party veggies, as you can pop it into the oven when you’re ready and serve immediately when it’s done.  And of course, you can make more or less and adjust the recipe easily depending on how many you’re serving.

And not that Mister Man would let me (he’s anti-cheese) or Little Miss can (dairy allergy), but shaving just a touch of Parmesan atop your roasted broccoli might just make this into a little bit of heaven.

Oven Roasted Broccoli

Ingredients:
1 crown broccoli
1-2 T olive oil (depending on the size of the crown)
1 T lemon juice
1/2 t salt
pepper, to taste

Directions:
Wash your broccoli well.  Preheat your oven to 425 degrees.

Broccoli crown ready to cut for roasted broccoli

Slice the dried bottom off and discard.  Cut the stalk into half inch slices.  Where they have a larger diameter, cut them in half so they are all approximately the same size.  Slice off florets into appropriate size pieces.

Broccoli sliced and ready for roasting

Place all your broccoli into a bowl.  Add the olive oil, lemon juice, salt, and pepper.  Use your fingers to toss the broccoli and ensure that all the broccoli is coated.

Toss broccoli with marinade to coat evenly

Turn out the broccoli onto a lined cookie sheet.  Space them out so that they aren’t touching or overlapping.  Place any cut sides down, and slide the cookie sheet into the oven.  Bake for 16-20 minutes, until they’ve reached the desired doneness.  I like mine fairly brown and crispy with that great roasted taste, but the wee ones like them a little more al dente.

Broccoli ready to roast in the oven

Roasted Broccoli

Prep Time: 5 minutes

Cook Time: 20 minutes

Roasted Broccoli

This is gluten free, dairy free, soy free, corn free, etc. And kid friendly (my son loves dipping it in teriyaki sauce). Add just a touch of Parmesan cheese to it once it's finished roasting, and you have a little slice of heaven in your mouth.

Ingredients

  • 1 crown broccoli
  • 1-2 T olive oil (depending on the size of the crown)
  • 1 T lemon juice
  • 1/2 t salt
  • pepper, to taste

Instructions

  1. Wash your broccoli well. Preheat your oven to 425 degrees.
  2. Slice the dried bottom off and discard. Cut the stalk into half inch slices. Where they have a larger diameter, cut them in half so they are all approximately the same size. Slice off florets into appropriate size pieces.
  3. Place all your broccoli into a bowl. Add the olive oil, lemon juice, salt, and pepper. Use your fingers to toss the broccoli and ensure that all the broccoli is coated.
  4. Turn out the broccoli onto a lined cookie sheet. Space them out so that they aren't touching or overlapping. Place any cut sides down, and slide the cookie sheet into the oven. Bake for 16-20 minutes, until they've reached the desired doneness. I like mine fairly brown and crispy with that great roasted taste, but the wee ones like them a little more al dente.
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Comments

  1. My son discovered he really, really loves broccoli, so this is a great, easy recipe I can try!

    • I know. My daughter was the same way. And my son “doesn’t like broccoli” but seriously… three HUGE helpings when I said he could dip in teriyaki sauce? I’ll make it every night (and I’m doing it again tonight with the last of our broccoli). I love when easy it also awesome ;)

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