Roasting might just be the best way to cook vegetables. Roasting is a fancy term for cooking food in a hot oven. The intense heat causes excess moisture to evaporate, leaving a crispy, browned exterior. And all that browning makes food taste better.
Cut vegetables into bite-size pieces, toss with olive oil, and then spread out on a rimmed baking sheet. When lightly browned, they are ready to enjoy.
Lining a rimmed baking sheet with parchment paper makes cleanup a snap.
Roasted Broccoli
¼ cup extra-virgin olive oil
¼ teaspoon salt
Pinch pepper
6 cups broccoli florets, large florets cut in half
1 lemon, cut into wedges
Adjust oven rack to lowest position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
In large bowl, whisk together oil, salt, and pepper. Add broccoli and mix until broccoli is evenly coated.
Transfer broccoli to the prepared baking sheet and arrange in single layer, placing flat cut sides down when possible.
Roast broccoli until lightly browned, 10 to 15 minutes. Serve broccoli with lemon wedges.
Makes 4 servings.
Nutrition information: Each serving contains approximately 158 calories, 3 g protein, 14 g fat, 6 g carbohydrate (no sugar), no cholesterol, 174 mg sodium and 3 g fiber.
Carbohydrate choices: ½.
Food on 04/24/2019