They say kids don’t like vegetables, but my grandson Brandon evidently didn’t get that memo. He’s eaten and loved veggies since the age of two (he’s eight now), with broccoli being his favorite. He’s not shy about it, either. Last time he was over I asked him how he wanted his broccoli. He said, “Roasted... where you lay them out on a cookie sheet.” Want a scene that’ll melt your heart? That’s watching Brandon down on all fours , peering through the glass into the oven at his broccoli baking . When they come out, I put a little Parmesan cheese on top, and Brandon’s picking them off the roasting pan.
MAKES 4 SERVINGS
PREP TIME: 10 minutes
COOK TIME: 15 minutes
2 ½ pounds broccoli, cut into florets with 2 inches of trimmed stem
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon lemon zest
¼ cup Parmesan cheese (optional)
1 tablespoon chopped fresh basil (optional)
Freshly squeezed lemon juice
Position a rack in the middle of the oven and preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Put the broccoli, olive oil, garlic, salt, pepper, and lemon zest in a large bowl and toss until the broccoli is evenly coated. Transfer to the lined baking sheet and spread it in an even layer. Bake for 15 to 20 minutes, until the broccoli begins to brown and is tender.
Transfer to a bowl, add the lemon zest, Parmesan, and basil, and toss to combine. Add a spritz of lemon juice and serve immediately.
COOK’S NOTE: Be sure to add the lemon juice and zest just before serving, as the lemon will dull the color of the broccoli if it sits for more than just a few minutes.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.