If you don’t like broccoli OR if you LOVE broccoli, try this recipe. Roasting brings out the sweetness of this cancer-fighting vegetable and the best part is that the florets get slightly crispy on the outside. It ALMOST tastes fried!
4-5 pounds broccoli florets; make sure they are thoroughly dry. This is very important.
4-5 garlic cloves, sliced (optional)
1 lemon (or 1 tablespoon bottled lemon juice)
1 tablespoon Parmesan cheese (optional)
Preheat the oven to 400.
Place broccoli on a cookie sheet sprayed with olive oil flavored cooking spray. Sprinkle with salt and pepper. Add garlic if desired.
Roast in the oven 15-20 minutes, until “crisp-tender and the tips of some of the florets are browned.”
When it’s done, take it out of the oven.
Zest a lemon (use a parmesan cheese grater and rub the outside of the lemon against it; careful not to include any of the white pith) over the broccoli and slice the lemon, squeezing it on top of the broccoli.
Top with optional 1 tablespoon parmesan cheese.
1 cup roasted broccoli = ~25 calories