Broccoli for Haters

 

Generally, I do not like vegetables– broccoli included.  Well, I used to be a hater until this recipe converted me.  We make the following recipe every week, if not a couple times per week.  It’s a tasty and affordable side that can be thown together with little fuss.

Frugal note:  I like to stock up on packages of frozen broccoli when they go on sale for $1/lb.  The grocery store in our small town allows us to make special orders, so I can tell them we want a case, and they are happy to order it for us.  This is a huge savings!

Our kids eat it (and we don’t cover it in cheese).  Cee tolerates it, and Elle, Moe, and Bea reeeeeeally like it.

…Are you ready to be converted?

Oven Roasted Broccoli

1 lb frozen broccoli
olive oil
salt, pepper, and garlic powder to taste (or whatever seasonings you like)

Preheat oven to 400.  Toss frozen broccoli, a decent glub of olive oil, and seasonings in a large bowl until evenly mixed.  Spread mixture on a cookie sheet in a single layer.  Bake for 10-15 minutes.  Stir the broccoli around and return to oven for 15-20 minutes.  You’ll know it’s done if the broccoli has some beautiful brown parts.  You’ll know it’s over done if the broccoli is all brown.  It usually takes about 20-30 minutes total cooking time.

General tips:  
-Don’t crowd the pan!  Each piece of broccoli should be its own little-green-tree island.  That helps the browning.
-You want enough oil to get on all the florets, but not so much that it’s pooling all over the pan.
-Everyone has different tastes, so start with a little seasoning, and add more next time if you don’t feel it was enough.
-The broccoli will be fine if you take it out before there are brown parts.  But if you wait until there is some browning, it will be worth it.

 
You’re welcome.

 

(Moe cried when I wouldn’t let him eat the broccoli immediately in order to take a picture.  In case you missed it, he was crying because of an unfulfilled desire to eat a green vegetable.)