I LOVE TO ROAST VEGETABLES!! You can reduce the amount of fat required by using dry heat to soften vegetables. Dry heat (roasting, grilling, broiling, etc.) also does a much better job of preserving the nutrients of the vegetables than wet heat (steaming, boiling, poaching, etc.). This is a very simple recipe, and the key to its success is in the seasoning. I choose an herbed sea salt and freshly ground pepper along with a good quality olive oil.
ROASTED BROCCOLI (serves 4)
- 14 ounces broccoli
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.