Updated: Apr 26
Whether you mix it, dip it, bake it or steam it, there are many ways to eat the versatile broccoli. This superstar vegetable shines in this simple, tasty recipe.
High in fiber, vitamin C, potassium and other important nutrients, broccoli is a shining star when it comes to helping to maximize nutrition.
As one of the most popular vegetables in the U.S., fortunately, this versatile vegetable is here to stay.
There are many ways to eat and prepare it, but my favorite is to roast it. I love roasted veggies, especially broccoli, and I batch-bake it almost every week when it’s in season (October through April). I find that for me, cooked veggies are easier to digest than raw.
Check out the recipe I’ve been making for more than a decade.
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Practice It: A Recipe for Simple, Everyday Roasted Broccoli
Ingredients (choose organic if possible and available)
Large bag of fresh broccoli or 2 bags of frozen broccoli, steamed (I often purchase my broccoli from Aldi or Costco.)
Extra virgin olive oil (enough to thinly coat the broccoli)
Himalayan pink salt
Juice of a lemon (optional)
Heat oven to 350 degrees.
If using steamed broccoli, pat it dry with a towel to soak up extra water. Add broccoli and other ingredients to a baking sheet. Mix well and spread evenly so the broccoli is in a single layer.
Bake until broccoli is slightly browned, about 30 to 40 minutes. If using it, sprinkle lemon on broccoli.
Serve immediately as the main attraction or as a side. Save any leftovers for the following day.