Sometimes it is hard to decide the best way to eat for the best health with as many different claims out there from different fields of experts: Atkins vs. Vegans, Vegetarians vs. Paleo. And even still there are some things in the world of health and nutrition that change with the times: margarine being created as a healthier replacement for butter, formula being touted as better for kids than breast milk are the first to pop into my head but I’m sure there are many more.
Just as I am sure one thing we can rely on staying constant is that vegetables are good for us. Especially green vegetables. Don’t think we can overdose on broccoli…but are any of us really in danger of that? Well you need to believe me when I say that you might be after this “recipe”. It will solve any problems you have trying to get your kids to eat more veggies.
The three items in these two pictures and an oven are all you will need to make some broccoli that you will find yourself and your kids popping like candy (Don’t know if any of you also picked up the Misto Food Grade sprayers when they had them at Costco but they are awesome! I have Olive Oil in one and Canola Oil in the other).
The “recipe” comes from You Can Trust a Skinny Cook, by Allison Fishman, which my sister was kind enough to give me. I will simplify it even more.
- Preheat oven to 450. Cover large baking sheet or roasting pan with aluminum foil unless you love doing dishes. Chop one head of broccoli–don’t throw away the stems because they actually taste good this way too!!
- Put the broccoli in the pan, drizzle with 1 TBSP of oil, and sprinkle 3/4 tsp of kosher salt. Toss the broccoli in the oil to be sure it is coated evenly. (If you have the awesome Misto sprayer, or any food-grade sprayer for that matter, you can simply spray on the oil for an even coating and not even need a whole TBSP.)
- Cook in the oven until crispy brown, about 20 minutes, stirring after 12 minutes. You will want to serve immediately because I have noticed that despite being in such a hot oven, it gets cold quickly after being out.
Fishman has a similar recipe in her cookbook, but for cauliflower. The only thing different really is the slicing technique. Instead of cutting out the individual florets, slice them into steaks for a new presentation. Just stand the cauliflower on its stem end, and cut lengthwise into 1/2 inch thick slices. Cooking temp, time, and additions of salt and olive oil are the same.
Roasting veggies with oil caramelizes them and brings a richness of flavor that you will never find by steaming, microwaving, or sauteeing. Grilling comes close…ah…looking forward to summer. What are your favorite simple ways to prepare vegetables?