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Kid-Approved Roasted Broccoli

Oxmoor House
Hands-On time 6 mins
Total time 18 mins
Yield Serves 6 (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.

  5. 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!

Cook's Notes

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.

Cooking Light Real Family Food