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!