March 10, 2009

Savory Roasted Broccoli
Submitted By: Kierstin Buchner

Preparation Time: 5 Minutes
Cooking Time: 10-15 Minutes
Serving Size: 4 Servings

Steaming broccoli is a wonderful way to cook the vegetable while keeping flavor and nutrients in tact. But you may want to also consider roasting this vegetable, as it imparts a wonderful, rich flavor. This, coupled with its dense phyto-nutrients, makes for the perfect addition to any meal.
Broccoli is a member of the cruciferous family. Cruciferous vegetables have been shown to provide protection against certain types of cancer, they contain antioxidants, and are high in fiber. Broccoli is an excellent source of vitamin A and C, as well as riboflavin, calcium and iron.

1 head broccoli, stalk trimmed, cut into florets
1/4 cup olive oil
2 teaspoon onion powder
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Preheat oven to 425 degrees Fahrenheit. Rinse and pat dry the head of broccoli. Trim the end of the stalk, leaving 2 – 3 inches. Cut the broccoli into florets about 1 1/2 inches wide, and as uniformly as possible for even cooking time.
Place broccoli onto a baking sheet, drizzle with olive oil, sprinkle with onion powder, salt and pepper.
Using your hands, toss gently to evenly distribute the oil and seasoning. Spread the broccoli out in a single layer.
Roast in oven for 10 – 15 minutes, stirring once, until golden brown and caramelized.

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