Saturday, April 2, 2011

Roasted Broccoli

I think about roasted broccoli in the the afternoon, and at night. I LOVE it.  I'm not the broccoli lover I used to be, but after tasting it roasted on a pan, it's amazing.

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper

Preheat the oven to 400 degrees F.
 In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt.
Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets, turning after 10 minutes. 
They are tender enough to pierce the stems with a fork at about 15 to 20 minutes.
Remove and transfer to a serving platter.

Roasted Potato Salad...BEST EVER!

Sewright Blog by Ruth Yoder
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1 comment:

  1. I made this last night and it was really good! Thanks for the simple idea and recipe.


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