Fall is the perfect season for roasting vegetables. The weather is cool enough to turn on the oven and roast several vegetables at one time. Roasted broccoli becomes tender and a little sweeter to eat. These mini trees belong to the cruciferous vegetable family and are loaded with essential nutrients. Just one cup of broccoli provides over 100% of your daily need for Vitamin C and vitamin K and is also a good source of vitamin A, folate and potassium.
Ingredients
- 2 heads broccoli, broken into florets
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1/2 fresh lemon
Instructions
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Preheat oven to 400 degrees F.
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In a large bowl, mix broccoli florets, extra-virgin olive oil, sea salt, pepper, and garlic. Spread the broccoli out on a baking sheet.
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Bake in the oven for 15 to 20 minutes or until florets are tender. Remove and squeeze fresh lemon juice over the broccoli before serving.
The Lifestyle Dietitian Notes
*For extra spiciness, add a teaspoon of chili pepper flakes along with other seasonings before placing in the oven.
*Parchment paper can be used on top of the baking sheet for easier clean-up.
