I’ve never understood why people serve you steamed broccoli when you’re trying to eat healthy. It’s often overcooked, lacks taste, and just doesn’t do broccoli justice.
Roasted broccoli on the other hand, is fantastic. The light drizzle of oil, sprinkle of salt, and high baking temperature makes it crispy and caramelized, so it’s like eating a yummy salty snack that just happens to be a green vegetable.
Next time you want to up your veggie intake, try roasting some broccoli (or cauliflower, Brussels sprouts, cabbage). You’ll be surprised at how fast it gets gobbled down!
1 Comment
Anna Herforth
October 9, 2012 at 6:09 pmThanks Amelia, for some reason I had never done this, just did today and I agree, it is fantastic! We also had sliced fresh tomatoes together with the roasted broccoli, and it just happened to be an *even more* delicious combination. Plus, this method totally maximizes the bioavailable micronutrients (esp good for young kids) – no vitamins and minerals leach out into boiling water, the oil enhances vitamin A absorption, and the vitamin C in the tomatoes enhances iron absorption. Will be making this again often!