The benefits of eating broccoli are multifold: it is a good source of vitamins including K and C, it’s full of calcium, and it is anti-inflammatory to name a few. Even knowing these health benefits, there was a time in my own life when I couldn’t bring myself to eat broccoli. I painstakingly learned to eat raw florets on salads as I got older, but cooked broccoli remained too mushy and was usually served smothered in too much cheese sauce. Click here to jump to the recipe.
Then one day I was introduced to broccoli that was stir-fried in garlic sauce. This broccoli maintained its crunch and its appetizing bright green color instead of the soggy and washed-out look I was used to seeing served. I was inspired to begin experimenting at home to learn how to make a good-tasting broccoli dish. I started by cooking broccoli in broth instead of water and being careful not to cook out the crunch.
Then, I tried roasting broccoli in the oven and found that it had a different taste from both boiling and stir-frying. With all these delicious ways to cook broccoli under my belt, I was hooked on this superfood!
This roasted broccoli recipe is one that I have used over and over because it is always so well received. Someone asks me for the recipe every time I serve it. This recipe is easy and quick to make, tastes great, and even has the broccoli-averse giving it a try!