Kid-Approved Roasted Broccoli

Kid-Approved Roasted Broccoli Recipe
Oxmoor House
Who said kids won't eat broccoli? I can get almost any kid to eat this dish. Roasting leaves it tasting its absolute best. Once you master the roasting technique, play around with flavor options. You can zest a lemon or grate Parmigiano-Reggiano cheese over the top after roasting, or mix in some currants at the end. Yum.

Yield:

Serves 6 (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Hands-On: 6 Minutes
Total: 18 Minutes

Nutritional Information

Calories 43
Caloriesfromfat 0.0 %
Fat 1.5 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 6.4 g
Fiber 2.5 g
Cholesterol 1 mg
Iron 0.8 mg
Sodium 110 mg
Calcium 65 mg

Ingredients

1 pound broccoli florets, cut into 1-inch pieces
1 teaspoon olive oil
2 tablespoons grated fresh Parmigiano-Reggiano cheese
2 tablespoons dried currants
2 teaspoons grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Place a large cast-iron skillet in the oven.

2. Preheat oven to 500°.

3. Remove preheated skillet from oven. Add broccoli and oil; stir well. Bake at 500° for 8 minutes, stirring after 6 minutes.

4. Combine broccoli, cheese, and remaining ingredients in a bowl; toss gently. Serve immediately.

Tip: If you're buying whole heads of broccoli, cut off the florets, and then cut the top half of the stems into 1/3-inch coins. Toss them in with the florets to roast. They're delicious!

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food

September 2012
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