I’m a HUGE fan of roasting vegetables. There’s just something about roasting that bring out the sweet, delicious flavor of veggies. So in my continued quest to get us all eating more vegetables by arming us with great, go-to recipes, here’s another delicious option for cooking up broccoli for your family.
Not only is this roasted broccoli super easy to prepare, but it also tastes just as great cold as it does hot, right out of the oven. So make a large batch—you’ll love having extra on hand as a quick healthy side dish for lunch or even for snacking! Yes, it’s just THAT good!
So let’s get cooking and eating more veggies!
Kitchen Tips and Resources:
- A couple heavy-duty rimmed baking sheets are essentials for roasting vegetables. Try to avoid the flimsier varieties since they can bend, twist, and cook less evenly over time. You can buy baking sheets just about any place that sells quality kitchen bakeware, but here’s a link for them on Amazon and at Williams-Sonoma.
- A high quality set of cutting knives can make a huge difference, especially when you’re cooking REAL food. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
- A great, non-slip cutting board is an invaluable kitchen asset when cutting up the vegetables. I upgraded to these Epicurean non-slip boards this past summer, and I’ve been really pleased with them.