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.
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Total: 18 Minutes
- 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
- 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
- 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!
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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