I was pleasantly surprised to walk out to my garden yesterday and find this little broccoli floret growing.Broccoli can be eaten raw, steamed, added to soups (think broccoli and cheddar soup), used in stir-fry, or one of my favorites, roasted. Add some cauliflower for variety and added nutrients and you have a wonderful side dish or even a healthful main course.
How to prepare:
Wash broccoli, remove leaves. Don’t cut off stem completely, but you may want to remove any part of the stem that is very tough. You can also use a knife and peel off the outer tough layer and munch on the inner core while dinner is cooking. Personally, I prefer the stem pieces over the florets, but that’s just me.
Using a knife, slice broccoli either into small pieces of floret and stem, or cut into long pieces that contain both floret and stem in one piece.
Place broccoli (and cauliflower cut into long pieces also) on sheet pan. Drizzle with olive oil. Sprinkle with a bit of sea salt and freshly ground pepper. I like to keep the preparation simple, but you could add other seasonings if you desire. Toss broccoli around on the pan to cover well with oil, salt and pepper.
Roast for about 15 minutes at 375 degrees. If you have another component of the meal cooking in the oven at the same time, you can cook the broccoli at the same temperature at the same time. Using tongs, flip the broccoli once during roasting. Once tender, the broccoli is done.
I enjoy the sweetness that roasting elicits from the broccoli. As a main course, roasted veggies pair well with a whole grain such as quinoa or brown rice. You could also prepare free-range local chicken or local grass-fed beef for a more traditional meal.
Fresh Broccoli. Local Broccoli. Healthy Broccoli.