ROASTED BROCCOLI

By ChefJeff

Good for breakfast, lunch and dinner. "Pop" them as snacks or an add on to your meals. So delicious you will skip the bag of chips!


I prefer to buy full heads and cut them up into florets myself. I find that they stay together better than buying a bag of pre-cut. But of course it depends on how much time you have!


You’ll need a metal basket strainer, so if you don’t have one, I’d recommend picking one up. You’ll find it very useful. There are different sizes so make sure it will fit into the largest pot you have.


Preheat the oven to 450 degrees.


  1. Place the strainer at the bottom of a large pot and add about 2 cups of water and bring to a boil.

  2. Add all of the Broccoli, cover and steam for 11 minutes.

  3. Once done, drain and place Broccoli in large bowl and toss lightly with Extra Virgin Olive Oil and pinch of Salt (not too much – just enough to bring out the flavor).

  4. Line a baking pan/cookie sheet with Parchment Paper (if you’ve never used Parchment Paper, buy some – it’ll be your best friend in the kitchen – nothing sticks to it!)

  5. Spread the Broccoli evenly on the pan and bake for 12 minutes.


Enjoy immediately or keep in fridge for days.


WHY EAT BROCCOLI?

Broccoli is a great source of vitamins K and C both of which are important for bone health and prevention of Osteoporosis. Also a source of Vitamin C which builds collagen that forms body tissue and bone, and helps cuts and wounds heal. And - it's high fiber intake can also help lower cholesterol.

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