Oven Roasted Broccoli 

Broccoli from the Italian for little arms sometimes gets a bad wrap. It was even band from Air Force One during George Bush Sr.'s presidency. What is the reason for all this barbaric broccoli bashing (don't you just love alliterations?), I agree with Alton Brown on this one, overcooking and parties. If broccoli is boiled for too long, not only do many of its valuable nutrients escape into the water but it can take on a less than appealing grey colour. You may be wondering how parties have lead to broccoli's downfall, two words: vegetable platter. How many times have we all seen the barely touched vegetable tray at some family reunion? Broccoli is at its best when cooked for a short time under high heat. Although not terrible raw I certainly find it dry without some kind of dressing on it. Also there is a special group called super tasters that have more taste buds then your average person. For these people the bitter notes in broccoli's flavour can be overbearing. Don't worry, there are ways around this problem. Roasting broccoli brings out an incredible nutty flavour that can convert even the most hardcore broccoli hater. I usually just roast broccoli in oil and salt and pepper but the addition of panko breadcrumbs, garlic and cheese was really nice. This goes into the oven at 425F so careful monitoring is necessary. It will go slow at first but once the browning starts don't leave the kitchen, it can go from brown to black fast. I chickened out and pulled mine out a little early, but it was still delicious! What else could you want from a dish, fast (about 15 minutes total to make) and extremely nutritious. A serving of broccoli contains almost as much calcium as milk and more vitamin C then an orange. So give broccoli a chance and you will be rewarded! And broccoli took flight on Air Force One again in 1992 with the election of Bill Clinton.


Oven Roasted Broccoli Recipe