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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
6 mins
total:
18 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large cast-iron skillet in the oven.

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  • Preheat oven to 500°.

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

  • 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!

Chef'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.

Source

Cooking Light Real Family Food

Nutrition Facts

43 calories; calories from fat 0%; fat 1.5g; saturated fat 0.5g; mono fat 0.6g; poly fat 0.2g; protein 3g; carbohydrates 6.4g; fiber 2.5g; cholesterol 1mg; iron 0.8mg; sodium 110mg; calcium 65mg.
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