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.
- 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
Preheat oven to 400 degrees F.
In a large bowl, mix broccoli florets, extra-virgin olive oil, sea salt, pepper, and garlic. Spread the broccoli out on a baking sheet.
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.