Roasted BroccoliJanuary 6, 2016 By Cathy — 8 Comments
Roasted broccoli tossed with lemon and parmesan. You’ll never steam it again!
I’m guessing I’m not the only mom that has repeated those words about a million times too many. I’m sick of hearing me say it; I can only imagine how my two vegetable-wary boys must feel. The thing is, I find it especially frustrating when they push their vegetables around their plates when I know they would like them. But all my carrying on has not created kale chip lovers, so I’ve decided to take a step back, breathe and not push.
A lot of things are challenging in life: early am work-outs, moving to a new city, starting a new job, but for me, not being a food pusher ranks at the top of the list. See, it’s in my DNA. I am forever concerned about what other people are eating and if they have enough. If I cook you a meal and you don’t lick your plate clean, I’m wondering what I did wrong. It couldn’t be that you’re simply full.
And when I present my kids with a well balanced meal, including a side of vegetables loving prepared, I’m thinking CPC (clean plate club). So when I see those vegetables cast aside without even a nibble, I go berserk. Well, the old me did anyway. The 2015 me. The 2016 version just encourages and backs off and waits to see what unfolds. And guess what…it’s kind of working. I know, we’re one week deep into a kinder, gentler me, but listen, I’ve had some success. And with broccoli no less.
My husband and I are huge broccoli fans and our favorite version is roasted and even a little charred. A go-to weeknight meal is grilled fish paired with a heaping side of roasted broccoli tossed with a little lemon and a sprinkling of parmesan. It’s a light meal, but so, so satisfying. This broccoli is as addictive as a bag of potato chips…crunchy and a little salty. And I know my boys would love it. But the further I push, the more they recoil. So the 2016 me served this last night to my nay-sayers and backed the hell off. And guess what? They ate it! And even enjoyed it. It was no different than the broccoli that graced their plates in 2015, but when the nagging was dialed back and they didn’t attempt to use it as pawn in their dessert negotiation, they decided to give it a go. Success!
I like mine with a healthy pinch of chile flakes, but I left it off for the kids. If you prefer a little kick, you can add the 1/2 teaspoon that my recipe calls for or a even a little more. If spicy isn’t your thing, the recipe doesn’t suffer without it, so feel free to just omit it altogether. Chile flakes or not, I have a feeling this recipe is going into your regular rotation. But hey, no pressure.
Want a play-by-play on preparing the roasted broccoli? Check out my video below.
- 2 bunches of fresh broccoli (about 3 pounds)
- 3 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- ½ tsp chile flakes
- 1 lemon, zested
- 1 tsp kosher salt
- 1 Tbsp lemon juice
- ¼ cup freshly grated parmesan cheese
- Preheat oven to 475 degrees.
- Cut the stems off the broccoli and cut into florets.
- Place florets in a large bowl and add olive oil, garlic powder, chile flakes, lemon zest and salt and toss well.
- Spread broccoli on a parchment lined sheet pan and roast for 20-25 minutes or until edges are browned.
- Place roasted broccoli in a bowl and drizzle with lemon juice and toss with parmesan cheese.