Friday, March 2, 2012

Roasted Broccoli

I'm a picky eater. Yes, despite all the interesting foods I post in our Weekly Menus, I'm a picky eater.  A friend laughed disbelievingly at this tidbit of info that was shared with her this past weekend.  However, I've come a looong way :)  My husband reminded me of just how far I've come.  Ten, twelve, years ago I told Jaime I'd make him dinner.  I served him a plate of pasta with Parmesan cheese on top.  The cheese in the green can.  There's still quite a bit that I don't like--eggs, hot dogs, bananas, ham, shrimp...shall I continue?  I would eat broccoli but it had to be cooked/steamed and have a sauce--not cheese sauce though--in order for me to eat it.  Tonight though, I (and the family) couldn't eat enough of the broccoli (and parsnips) I made!  While grocery shopping this afternoon, Penelope requested the little trees.  I remembered seeing on Pinterest several people post about how delicious and addicting roasted broccoli is, so that's what I did.  It truly is YUMMY!!!

Roasted Broccoli via mostly from Amateur Gourmet
1-2 bunches of broccoli--washed or not washed (high heat oven will kill pretty much everything) if wash DRY IT WELL, cut in to florets--I did some small and left some a bit larger
2-3 Tablespoons olive oil
coarse salt and fresh ground black pepper
1-2 Tablespoons lemon juice
3 garlic cloves, sliced--not too thinly

heat oven to 425. place the DRY broccoli and garlic slices on to a baking sheet.  drizzle with the olive oil. sprinkle the salt and pepper on top. bake for 20-25 minutes (you want some brown edges). remove from oven. sprinkle with the lemon juice. devour!


  1. I LOVE broccoli, anyway it's done! I have recently become okay with eating eggs, and only if they are "fried" using nothing to fry them but the pan...not a fan of shrimp unless they're in pasta with sauce. I guess some things must run in families ;) Love you Erin! (BTW, there is still no way I will willingly eat sweet potatoes like you will EWWW!)



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