Roasted Broccoli with Extra Virgin Olive Oil

At the beginning of the year we are all looking for ways to eat healthier! And I am always trying to find ways to get more vegetables into our diets.

According to a Harvard study the average American eats only 3 servings of fruits and vegetables a day (not counting potatoes)—when in fact we should be eating 5-13 servings (2.5-6.5 cups) depending on our daily calorie count. In other words, someone who eats 2,000 calories a day should eat 9 servings or 4.5 cups of fruit and vegetables per day.
I have to confess that on most days this is way MORE than I eat!

So, in order to get our diets back on-track, I’ve discovered that an easy and convenient way to eat vegetables is to roast them in the oven. It is quick, simple, and cleanup is a breeze! I love the convenience of simply tossing veggies together with a simple seasoning, a little extra virgin olive oil, and then baking and serving a wonderfully nutritious dish within minutes.

It makes me feel better to know we are eating our vegetables lightly roasted rather than hidden in a casserole that negates the nutrients.

Roasted broccoli with extra virgin olive oil is a delicious alternative to steamed broccoli… and when you add a little Parmesan or lemon it takes it over the top!

OVEN ROASTED BROCCOLI
Ingredients:

1 head of broccoli (cut)
3 Tablespoons extra virgin olive oil
3 – 4 cloves of garlic (minced)
Kosher salt and pepper to taste
1/8 – 1/4 cup grated Parmesan cheese
Juice of 1/2 a lemon (or to taste)

Preheat oven to 425 degrees.

Wash broccoli and cut into florets (removing leaves and trimming as necessary).
Cut stems into 1/8 inch pieces and cut 1 inch florets.

Add broccoli and cut stems into a bowl. Toss together with extra virgin olive oil, minced garlic, salt and pepper.

Bake on a lightly greased baking sheet for 10 – 12 minutes until tender, being careful not to burn the garlic.

Once roasted, sprinkle with fresh Parmesan and lemon juice, and serve.

I personally like the broccoli before adding the Parmesan and the fresh lemon juice, but if you are not trying to avoid dairy, this is certainly a great salty and tangy addition… and it is a step-up from the old standard broccoli with melted cheddar.

One head of broccoli serves 2 – 4.

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