This recipe is to kind of go along with the baked chicken recipe I did last week. This is what I would usually serve as a side when I would make it and it’s so easy it isn’t really a ‘recipe’ more of a method :-). You could do it with cauliflower or carrots, too, or I’m sure a lot of other veggies I can’t think of right now lol. I really like this because it’s healthy and very fresh. The lemon juice kind of adds a zing that I really enjoy and I’m sure you will too! This is also something I do when I have some broccoli in the fridge that is about to go bad.
First take some fresh broccoli…heads? I don’t really know what you call them, so we will just call them trees. Yep, broccoli trees. You want to use fresh broccoli instead of frozen because I don’t think frozen would give you the texture you’d want. Wash your trees under cold water and drain them for a few minutes. Cut off all of the little florets at the top. You can either cut right below the floret, or a little farther down on the stem, which I do. I like the little bit of extra crunch it gives them. As you cut them up, throw them in a bowl.
When you’re all done, drizzle a few teaspoons of olive oil over the top, followed by some sprinkles of garlic salt or powder (the more the better in my opinion 🙂 ), a little salt (but not much if you used garlic salt instead of powder), a little pepper and a splash of lemon juice. Toss that all together and spread out on a baking sheet. Throw that in a 425 degree preheated oven and let it bake for about 40-45 minutes. This will depend a little on how big or small you cut your broccoli and how much you are using. I usually do two ‘trees’ for three of us, but we really like broccoli. Basically roast them until they are fork tender, which means you can stab them with a fork without any real resistance.
Take them out of the oven and serve!