roasted broccoli

I used to agree with George H.W. Bush about broccoli being the grossest vegetable.

For 28 years, I did not let a floret of broccoli pass through my lips. In fact, I can still barely manage to be in a kitchen when broccoli is steaming because I cannot think of a more offensive smell.

And yet, I easily ate 8 lbs. of broccoli in the last month. Why the sudden change?

Roasted broccoli.

Its like a whole different vegetable. In fact, it doesn’t taste like broccoli at all. Which is the main selling point for me. Basically, it just kind of loses its offensive flavor. It tastes like a crunchy bite of garlic and salt and pepper with a mild vegetable undertone.

Roasted broccoli is great as a side dish, but the little florets are the perfect size for popping in your mouth which makes them a smart snack.

So, lucky me, I now have a healthy snack that I can put in the rotation with the cheese and cookies. Because they basically cancel each other out, amirite?

Roasted Broccoli

3 heads of broccoli
salt and pepper
4-5 cloves garlic, minced
2-3 sprigs fresh rosemary, minced
olive oil

Cut the florets off of the heads of broccoli. In a bowl, toss them with salt, pepper, garlic, rosemary, and just enough olive oil to coat. Arrange the broccoli in a single layer on a foil-lined cookie sheet. Roast at 425 degrees F for 20-25 minutes until slightly browned.