I love broccoli but I know many hate it. I am a firm believer in "you have to find the right way to serve it" for most foods. I grow my own broccoli and I buy it fresh whenever I can. I have two go-to recipes for broccoli. The first one, Blasted Broccoli, is my own take on a recipe from a very popular restaurant in Bellevue, WA called Black Bottle. They made it first but I think mine is better! :)
The second recipe is based on another restaurant's dish called Soup Plantation/Sweet Tomatoes. I will post it separately but it is a healthy twist on coleslaw made with broccoli instead of cabbage! It is sweet, crunchy, and very easy to make. It is also a super sneaky way to slip in good fresh veggies with the kiddos.
Blasted Broccoli is super easy to make and I have converted several die-hard "I hate broccoli" people with this recipe.
What you will need:
- 2 large heads of broccoli (you can use frozen in a pinch but I do not recommend it - it turns out soggy and less crispy)- cut into bite size portions
- Extra virgin olive oil - about 1/4 Cup
- Cajun Spice blend (You can instead use any of your favorite spice blends with or without salt. My mother likes the classic Salad Supreme for a mild/no heat version.)
- Large cookie sheet with a piece of aluminum foil covering it
- salt - kosher salt is best
The second recipe is based on another restaurant's dish called Soup Plantation/Sweet Tomatoes. I will post it separately but it is a healthy twist on coleslaw made with broccoli instead of cabbage! It is sweet, crunchy, and very easy to make. It is also a super sneaky way to slip in good fresh veggies with the kiddos.
Blasted Broccoli is super easy to make and I have converted several die-hard "I hate broccoli" people with this recipe.
What you will need:
- 2 large heads of broccoli (you can use frozen in a pinch but I do not recommend it - it turns out soggy and less crispy)- cut into bite size portions
- Extra virgin olive oil - about 1/4 Cup
- Cajun Spice blend (You can instead use any of your favorite spice blends with or without salt. My mother likes the classic Salad Supreme for a mild/no heat version.)
- Large cookie sheet with a piece of aluminum foil covering it
- salt - kosher salt is best
Directions: Safety Tip: Also have a box of baking soda around in case of a grease fire. If you spill oil or it catches fire, never ever, ever use water on a grease fire.
1. Pre-heat oven to 500 degrees (or as hot as it will go).
2. Use a large cookie sheet and cover in aluminum foil to prevent oil staining and to make easy clean-up.
3. Toss florets in enough oil to get them shiny but not so much that it pools on the pan. Pour off any excess if it puddles.
4. Spread florets out in a single layer and dust with seasoning. Make sure you evenly coat all of the florets.
5. Put in middle rack of oven and bake for 15-18 minutes. they are done when the edges are slightly crispy and a little browned and tender.
6. Remove from oven and sprinkle with kosher salt. Enjoy!
1. Pre-heat oven to 500 degrees (or as hot as it will go).
2. Use a large cookie sheet and cover in aluminum foil to prevent oil staining and to make easy clean-up.
3. Toss florets in enough oil to get them shiny but not so much that it pools on the pan. Pour off any excess if it puddles.
4. Spread florets out in a single layer and dust with seasoning. Make sure you evenly coat all of the florets.
5. Put in middle rack of oven and bake for 15-18 minutes. they are done when the edges are slightly crispy and a little browned and tender.
6. Remove from oven and sprinkle with kosher salt. Enjoy!
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