Every Night Roasted Broccoli
Growing up we ate a lot of steamed vegetables. Like, I’m not sure we had vegetables in other forms. We had a lot of canned green beans, that I can remember. But roasting vegetables was not something I was familiar with until adulthood.
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There are so many wonderful vegetables to roast (like cabbage!). The way they caramelize when meeting with high heat just calls for serving after serving. I know that there are people who have a hard time with the flavor of vegetables, but I wonder if it is because of the way they’ve had them prepared.
Brussel sprouts, for instance, is one of those that I really haven’t come to love no matter how they are prepared. I’ll eat the, sure, but do I love them? Not really.
Broccoli, on the other hand, is something I could eat every night if I stocked enough of it.
Frozen Vegetables are a good choice!
Roasting frozen broccoli versus fresh has a different outcome, but they’re both great. The frozen usually has more moisture which means it needs to cook a bit longer for the moisture to evaporate. Other than that, I’d say if you only have frozen on hand– roast it and all will be well.
Frozen vegetables are a great choice because they’re available all year and they are frozen at the source. This means they have a great nutritional value because they are picked when ripe as opposed to picking and ripening en-route to grocery stores. Also, they are often a much better price. Sometimes this isn’t true so compare, but often they’re significantly cheaper.
Also, since this is a roasting recipe, make sure that you use an oil that can withstand high heat. I suggest either unrefined coconut oil or avocado oil. My favorite these days is avocado because it has a neutral flavor and also its not solid during the chilly months. Costco seems to have a great price on avocado oil, but there are also great places to buy it online.
To make this roasted broccoli, I use a silicone baking mat instead of parchment paper, but you’re welcome to use either. I do, however, recommend using something to make for easier cleanup. Up to you though.
Each 1 cup Serving is approximately 4g net carbs.
For my Trim Healthy Mama friends, this is an (FP)
Every Night Roasted Broccoli
- 1 lb broccoli florets Frozen or fresh
- 1 tsp garlic powder
- salt to taste
- 1 tbsp avocado oil
- Roast broccoli for approximately 25 minutes, til edges are brown. Ovens vary so you may need more or less time.
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