I mentioned my new-found love of roasted veggies a few weeks ago. Full-on obsession is more like it! In the middle of a no-sugar streak, I was roasting any and every vegetable I could get my hands on. Sweet potatoes were my favorite, but I experimented with all kinds of dishes–sweet, savory, salty, spicy. No matter the vegetable, roasting seemed to make each one better! I didn’t meet a single one I didn’t love. Roasting just intensifies the flavors and gives each dish a depth it doesn’t otherwise have.
Even now, when I’m (enthusiastically) consuming sugar again, I still crave those big pans of roasted veggies. If they didn’t take so long to bake, I’d have them for every meal! If only I had more time (and more patience)…
The good news is this: by “long to bake,” I mean a half-an-hour. I exaggerate slightly.
Preheat your oven, give it 10 or 15 minutes to heat up, and dig in! Simple, satisfying…and quicker than my stomach thinks.
This is an easy side dish to throw in the oven after work, and it’s especially appealing at this time of year when 1) Everyone’s faithfully committed to eating healthy in honor of another new year; and 2) It’s cold outside. Heating up the oven is always a good idea!
Really, this recipe is so simple it’s almost silly. Five basic ingredients and voila! Done.
This is my favorite kind of dish: one that’s healthy yet still crave-worthy. Am I the last person on earth to figure out that vegetables taste infinitely better when they’re roasted?
If you’re already on the roasted veggie bandwagon, what are your faves? Fill me in!
- 1 bunch broccoli
- 1 tsp. extra virgin olive oil
- 6 cloves garlic, smashed
- Sea salt and pepper to taste
- Preheat oven to 425 degrees.
- Chop broccoli into large florets and place in a bowl. Drizzle with oil and toss with garlic.
- Spread in a single layer in a baking dish and roast for about 10-15 minutes on each side or until broccoli is browned.
- Remove from oven. Sprinkle with sea salt and pepper to taste; serve.
Total Fat: 1.1 g
Cholesterol: 0 mg
Sodium: 27.9 mg
Total Carbs: 6.3 g
Dietary Fiber: 3.1 g
Protein: 3.2 g