Bodacious Broccoli

Roasted Broccoli

I didn’t like broccoli at all when I was little.  I now realize that I didn’t like broccoli then, because my family would always boil frozen broccoli that ended up tasting like a mushy mess.  Blech!  I found a little bit of broccoli’s magical potential when I was 7, and my mom used cheese (one of my favorite things) to hide the mushy green mess underneath….and shitty bitch it was so delicious!!

As I got older, I realize that it is not the smartest idea for my waistline to smother all of my veggies in cheese, even though that is all I really want to do.  Lucky for me I have grown to adore almost any veggie that you can throw at me…without smothering it in a layer of cheese.  I have also discovered that I am obsessed with green vegetables, especially broccoli and kale.

Below is my recipe for the best broccoli you have ever tasted…also know as broccoli crack.

Ingredients

• 1 Head of Broccoli
• 1 Medium-sized White or Vidalia Onion, chopped
• 6 cloves of Garlic, Sliced
• 3 -4 TBS Olive Oil
• 1/2 lemon
• Freshly Grated Parmesan
• Salt
• Pepper

Directions

1. Preheat the oven to 425 degrees.
2. Wash your broccoli the day before you make it. If you forget to do this and wash it before you cook it, remember to dry your broccoli THOROUGHLY.
3. Cut the 1 head of broccoli into florets of broccoli (but relatively big ones).
4. Put the dry broccoli in a bowl and toss with olive oil, salt, and pepper.  I just eyeballed the salt and pepper.
5. Now add 6 garlic cloves that are peeled and sliced and the chopped onion and toss them in with the broccoli.
6. Place your broccoli mixture on a cookie sheet so that your broccoli is not touching.
7. Put the broccoli in the oven for 18-20 minutes, stirring once around the ten-minute mark.
8. Once your broccoli looks lightly brown and crispy, remove it from the oven, lightly squeeze half a lemon over it and sprinkle with freshly grated parmesan cheese (skip this if you are going the paleo route) add crushed red pepper if you like a little heat and eat the heck out of it.

Enjoy!

Posted by Danielle Heckman & filed under Broccoli, Garlic. This post has 3 comments.