Carrie Waldegrave introduced me to the simplicity, yet wonder, of roasted broccoli. I met Carrie in standard 1 in Mr Eddy’s class. Mr Eddy was the first person to read me Roald Dahl aloud. What memories on the mat. Rolling around in laughter hearing about the vengeful Twits.
I often crave broccoli, and also often wish for an alternative to it steamed. The flavour changes so much in the roasting. Roasted broccoli is seriously one of my favourite foods!
As an aside I love making broccoli rice for my kids which is different from how it sounds perhaps. I can get a little neurotic about my kids eating (or not eating veges) and this is one way I know they’ve got some green during the week.
I cook normal rice. Allow it to cool. Fluff it up with a fork. Fold through pre-steamed broccoli which I’ve chopped finely to resemble ‘gravel’.
Whilst we’re talking about getting greens into kids. I also feel virtuous by adding a small handful of soft spinach or kale leaves into a banana, or banana and chocolate, or banana and lychee smoothie served up for afternoon tea.
Without further ado Roasted Broccoli ( 2 x c, 1 x l)
- Preheat the oven to 200 degrees C.
- Break or chop the broccoli into even sized florets (then they look pretty and cook at the same time). Note: once cooked the pieces ‘shrink’. Toss broccoli florets (so they are evenly covered with olive oil, sea salt, pepper.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, about 15 minutes.