Kid-Approved Roasted Broccoli

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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 6 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 3g
  • Carbohydrate: 6.4g
  • Fiber: 2.5g
  • Cholesterol: 1mg
  • Iron: 0.8mg
  • Sodium: 110mg
  • Calcium: 65mg

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. 1. Place a large cast-iron skillet in the oven.
  2. 2. Preheat oven to 500°.
  3. 3. Remove preheated skillet from oven. Add broccoli and oil; stir well. Bake at 500° for 8 minutes, stirring after 6 minutes.
  4. 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!
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.

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