For the majority of my 47 years on this planet I have hated broccoli.  I didn’t feel like there existed enough cheese sauce or ranch dressing to hide the taste or texture.  I probably didn’t eat more than one or two florets a year.

That all changed when I learned how to roast broccoli.  I was listening to one of my favorite podcasters (Dr. Josh Axe) and he was interviewing a gal by the name of Elana Amsterdam.  Elana has a great website, Elana’s Pantry, where she has hundreds of recipes including paleo, gluten-free, nut-free, sugar-free, candida, and dairy-free.  In the course of the interview, she shared that her favorite recipe on the site was Roasted Broccoli.

Today, I roast broccoli, Brussels’s sprouts, and all sorts of other vegetables, several times a week.

Here’s how I make my roasted broccoli:

First off, I learned that Bloomingfoods Coop would kindly cut the stalk off of the organic broccoli I purchased, before it was weighed.  That was awesome, because I only wanted to use the florets.

I separate the broccoli florets into small pieces and put them in a bowl with a dash of oil.  I sometimes use olive oil, but olive oil is not good to heat up, so it’s better if I warm up a little coconut oil to massage to the be broccoli.  Then I add a couple of tablespoons of minced garlic and some sea salt, or any other seasoning I might want to add.

Then I spread them out on our Pampered Chef cooking stone and let them bake for about 35 minutes on 400.

They come out crunchy and delicious.

Now I could eat broccoli nearly every day!