Stick around here long enough, and you’ll discover that I love roasting vegetables. Profound, I know. There’s just something about this method of cooking that draws out the flavor of the vegetable that is being roasted.
Not only does it enhance the flavor of the vegetables, it is one of the easiest ways to cook them, and pretty much fool proof. If you’re tired of stinky mushy veggies…LISTEN UP!
Speaking of stinky, have you ever noticed how broccoli totally stinks? When it is steamed it releases a foul odor. I’ve heard that over-cooking cruciferous vegetables (broccoli, cauliflower, kale, brussels spouts, etc) releases this sulphur-like odor, but I found even when I undercooked the broccoli, it still smelled.
The good news is that I have not noticed any bad odors since I started roasting them. That brings broccoli back on the menu in this house!
When buying broccoli from the store always try to select the freshest that you can find as old broccoli has also been found to increase the bad odors released when cooked.
- 3 stalks of broccoli (my local produce store carries them in bunches of 2-3)
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 2 tbs olive oil
Preheat oven to 400 degrees F.
Cut the broccoli. I usually make my first cut right where the “branches” start to separate. Discard the large stalk. Cut pieces off the smaller stalks until the florets start to separate.
Place florets and small stalk pieces on a cookie sheet lined with parchment paper. Toss with olive oil, salt, and pepper.
Place in oven on the center rack and roast for 15 minutes. Broccoli will be tender with a slight crisp still in them, and they should be a lovely bright shade of green with slightly browned edges (from being roasted).