We all know we need to add more vegetables to our diet and we all try to serve them to our kids but no matter how many veggies we put on the table, if no one eats them, it's all in vane.
I really can't blame anyone for not eating some vegetables when they are overly steamed or boiled and are bland and limp, I wouldn't eat them either.
Besides who wants to overcook this gorgeous veggie? No me and I'm sure not you.
And just a note, overcooking broccoli (especially boiling) can cause it to loose not only it's beautiful color but a lot of it's nutritional punch.
We have discovered over the years that we like our veggies cooked to just the point where they are still have an inner crunch but are not raw and we always prefer seasonings such as fresh citrus, freshly ground black pepper and real cheeses.
I remember when I first discovered broccoli and we would buy those little frozen bags of broccoli with a runny cheese sauce that we would microwave. Yeah, that got me eating broccoli but I don't think it made me any healthier. And now that I look back, they were really not that good.
And one of the best secrets to cooking broccoli and getting the kids to eat it, is roasting, roasting brings out all the sweetness but still retains all that gorgeous color.
This broccoli is seasoned with freshly squeezed lemon juice, garlic cloves, plenty of salt and freshly ground black pepper and served with real parmesan cheese, these seasonings will greatly help the chances of getting those little ones to try these vitamin rich veggies.
Whether you add a cheese sauce or sprinkle the hot veggies with freshly grated parmesan cheese, either one would work for me and probably for your little ones.
- 12 oz of broccoli florets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves of garlic, finely minced
- salt and pepper, to taste
- 1/4 cup of grated or shaved Parmesan cheese
1. Preheat oven to 425 degrees.
2. Place broccoli florets in a med size bowl, add the olive oil, lemon juice, garlic, salt and pepper.
3. Toss to coat and spread evenly on a cookie sheet.
4. Bake for 15-18 minutes, tossing about halfway through.
5. Serve topped with the shaved Parmesan cheese.
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