We spend about $873/week on fresh fruits at our house – my kids devour $10 pints of berries in minutes flat. But when it comes to veggies, we aren’t as quick to chow.
One secret I’ve discovered is calling the vegetable something else; for instance, broccoli is “mini trees”, or peas are “green dots”. But that only goes so far, until one of the kids actually takes a bite and gags on a boring piece of steamed veggie.
I needed a way to make the vegetables I was serving with dinner actually taste good. Enter, roasted vegetables.
One of the simplest roasted veggies in our rotation is roasted broccoli – here’s my go-to easy roasted broccoli recipe.
Delicious and still really healthy!
- 1 large head of broccoli, cut into florets
- 3 1/2 tablespoons olive oil, divided
- 2 minced garlic cloves
- 1/2 teaspoon of dried crushed red pepper
- Salt and pepper to taste
- Preheat oven to 450°F.
- Toss broccoli and 3 tablespoons olive oil in large bowl to coat.
- Sprinkle with salt and pepper, add minced garlic.
- Transfer to rimmed baking sheet.
- Roast 15 minutes. Stir remaining 1/2 tablespoon oil and red pepper in small bowl.
- Drizzle garlic mixture over broccoli; toss to coat.
- Roast until broccoli is beginning to brown, about 5 minutes longer.
- Serve immediately.
- Optional: Adding a few shakes of grated parmesan cheese after roasting adds a coat of deliciousness, too.
My fave dishtowel, shown: Anthropologie
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What’s your fave roasted vegetable? And how the hell do you get YOUR kids to eat veggies?! Do tell!