Oven Roasted Broccoli and/or Cauliflower
This is a very simple way of creating a very flavorful side dish that does not add a lot of extra calories. By roasting vegetables, you use their own natural moisture content to cook them, and it brings out the natural flavors and sugars to create the flavor–all the while creating a crunchy texture. The amount of salt used is relatively low and necessary to draw out moisture from the vegetables to help them roast.
- 2 cups of broccoli or cauliflower florets
- 2 tbsp olive oil
- kosher salt to taste
- Preheat the oven to 400 degrees.
- In a glass baking dish, toss the florets in the olive oil and salt.
- Bake for 40 minutes or until the florets are soft at the stem.
How Not to Screw It Up
- Use a glass baking dish. If you use a metal cookie sheet, you will burn the delicate flowering ends of the florets before the stems are soft.
- Make sure you put the dish in the center of the oven. Otherwise, the said florets will be too close to the heating element in your oven and burn before the stems get properly roasted.