Roasted Broccoli

Oh, how I love broccoli. Oh, how I love broccoli. Oh, how I love broccoli.

Please don’t tell me you torture your broccoli. Broccoli has feelings, just like the rest of us.

It doesn’t mind being served raw. It likes making you feel healthy as you munch and graze through it.

It loves being steamed until crisp-tender, then flavored with butter and herbs. Just loves it.

Broccoli, however, hates being fully cooked and then served all limp and sick-green. Just hates it. That’s how you torture broccoli….you cook it on high for 20 minutes until it mushes in the bottom of the pot. Please don’t.

But Broccoli’s favorite way to be cooked is this: ROASTED. It just can’t be happier than when it’s tossed with olive oil and minced garlic and roasted in a hot oven until it’s seared, tender, and crispy on the edges.

I realize that this broccoli doesn’t look happy. It’s hard to make it look happy when you take a picture of it. But just know that it is, all the same.

Roasting broccoli is so, so easy.

1. Cut your broccoli into medium-sized florets.

2. Place it in a baking pan and drizzle with olive oil.

3. Mince up some fresh garlic and sprinkle it over the broccoli. Add a little salt and pepper if you’re so inclined.

4. Stick it into a 425- or 450-degrees oven. Let it roast for around 10-15 minutes until it’s just tender. Don’t overdo!

5. And there you have it. Dump it into a serving bowl and feed it to your ravenous family before it gets cold.

You will love it as much as the broccoli does.

Forever and always,




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