At the beginning of the year, my dear darling husband announced that he would like to mostly eliminate starchy carbs from our delicious dinners. The purple potatoes, brown rice, and occasional serving of polenta were making him feel suboptimal. Dinner for us is usually a lean protein (salmon, chicken), a huge salad, and a starch. We started subbing in other vegetables for the starch and two wonderful things happened! First, we liked better the roasted broccoli, cauliflower or romanesco we were having than the starch. Second, some natural weight loss and energy gain occurred.
Brian has mastered our favorite way to make broccoli which I am happy to share here. Be warned: it's addictive! The texture is crispy outside and tender inside. It's a little bit salty and absolutely delicious.
Brian's Bodacious Broccoli
Serves 3-4
2 broccoli crowns
3 garlic cloves
2 T olive oil
salt and pepper to taste
Preheat the oven to 425 F. Wash the broccoli, trim the stems, and separate into florets. Peel and rough chop the garlic. You want bigger pieces of garlic so they don't burn. In a big bowl, toss together the broccoli, garlic, salt, pepper, and olive oil. Pour the contents from the bowl onto a sheet pan or cookie sheet so all broccoli florets are touching the pan and none are piled on one another. Be sure to take a spatula to the bowl and scrape out the last dregs of olive oil and garlic onto the pan. Roast for 25-30 minutes. It's done with there's a little bit of brown color on the tips and the underside has nice caramelization. Serve immediately, though it's also good reheated the next day.
Nutritional awesomeness: Broccoli is an excellent source of Vitamin C and fiber. The calcium it contains is more bio-available than calcium from dairy sources. It's also a good source of Vitamin A and iron.
Brian has mastered our favorite way to make broccoli which I am happy to share here. Be warned: it's addictive! The texture is crispy outside and tender inside. It's a little bit salty and absolutely delicious.
Brian's Bodacious Broccoli
Serves 3-4
2 broccoli crowns
3 garlic cloves
2 T olive oil
salt and pepper to taste
Preheat the oven to 425 F. Wash the broccoli, trim the stems, and separate into florets. Peel and rough chop the garlic. You want bigger pieces of garlic so they don't burn. In a big bowl, toss together the broccoli, garlic, salt, pepper, and olive oil. Pour the contents from the bowl onto a sheet pan or cookie sheet so all broccoli florets are touching the pan and none are piled on one another. Be sure to take a spatula to the bowl and scrape out the last dregs of olive oil and garlic onto the pan. Roast for 25-30 minutes. It's done with there's a little bit of brown color on the tips and the underside has nice caramelization. Serve immediately, though it's also good reheated the next day.
Nutritional awesomeness: Broccoli is an excellent source of Vitamin C and fiber. The calcium it contains is more bio-available than calcium from dairy sources. It's also a good source of Vitamin A and iron.
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