Roasted Broccoli : Vegan Side Dishes
This week, I am sharing two of my favorite roasted vegetable recipes. It is safe to say I LOVE roasted vegetables like broccoli, asparagus, corn, cauliflower, etc. When my mom was pregnant with me she would eat roasted veggies all the time. I think that’s why I love them and I love everything roasted and toasted like my bread, etc.
This recipe is no different and it is so simple to make, I actually will be sharing this recipe as well as a recipe for roasted cauliflower later this week as well! Can you tell I was on a roasted kick this week! I love these recipes because they are simple, easy prep and clean up and not to mention healthy for you and the family! Great to serve at dinner parties, birthdays or just a regular dinner around the table!
I hope you enjoy this recipe that was inspired by my mother as much as I do!
1/4 cup extra virgin olive oil
2 large heads of broccoli, cleaned and cut into florets, stems cut into 3/4- inch rounds ( a trick my mom taught me so you use the whole vegetable! )
Pinch of salt & pepper
First you will want to preheat your oven to about 450 degrees ( roast )
Next you will want to stir together the olive oil and the salt and pepper into a bowl.
Next you will toss the broccoli florets and steams ( the rounds) in the olive oil mixture. You can also brush the mixture on, if desired.
Next place them on a baking sheet.
Last but not least you will want to roast them for about 20-30 minutes until they start to turn brown and get crispy edges! ( aka my favorite part!)