Foodie Friday – Roasted broccoli

I love roasted broccoli! Seriously, I can’t get enough of it. Every week I make a batch for the lunches I take to work, but it’s always gone too soon. I do my best to rotate other vegetables into my diet (carrots, green beans, asparagus, etc.), but broccoli is by far my favorite. A couple of years ago I shared the Parmesan lemon roasted broccoli recipe that I made for Christmas 2012 so I was already somewhat aware of how delicious it could be. But what I didn’t know is how simple it is to make an amazing vegetable dish for my grain-free homemade meals. Just a few ingredients, less than a half hour in the oven, and you have a healthy and scrumptious side dish that goes with just about any protein. Sometimes I even grab a few florets off the cookie sheet and pop the right into my mouth after they cool. This means my lunches have a little less broccoli, but I can’t resist!

12 oz broccoli florets (I get the bagged, ready-to-use variety)
2 Tbsp extra virgin olive oil
1 Tbsp toasted sesame oil (or another 1 Tbsp olive oil)
Seasoning (salt, pepper, or other)

Throw the broccoli florets into a large bowl, breaking up any that aren’t already bite-sized. Drizzle the olive oil and sesame oil (or just olive oil) over the broccoli and gently stir with a spatula to coat. Season as desired. I haven’t tried every option, but I figure you can use just about any variety of seasonings. Sometimes I use simple salt and pepper, but other times I just sprinkle some Mrs. Dash on the broccoli and nothing else. It’s all a matter of taste. You can’t really go wrong here! As far as how much, I usually add a little seasoning, stir a bit, and then add a little more. Dump the seasoned broccoli onto a cookie sheet lined with aluminum foil and coated with cooking spray (the Trader Joe’s coconut oil spray is my new favorite). Roast a 375 deg F for 15 min, stir, and then roast for another 10 min or so. Check for doneness after 5 min. I like it when the florets start to get a little crispy. So delicious! Enjoy!

Based on Rachel Cooks’ Best Broccoli Ever.