All of my children have very different thoughts on what constitutes a good meal. While our youngest and oldest children love vegetables, our middle children firmly believe that pizza should be served at every meal. Much to our middle children’s dismay, we don’t agree with them.
With everyone’s schedules, week night dinners have always been a toss up in our house. Sometimes, all of us are at the table, but usually not. Throw in a bunch of food allergies and dinner suddenly becomes a very interesting proposition. I don’t believe in making several meals at once to serve at one meal, and honestly, I don’t have the time to do that. So, I try to find creative, healthy options that work for everyone.
Fortunately, everyone agrees that this roasted broccoli is delicious and always ask for more. I love that I can prepare two large heads of broccoli and have no broccoli left over.
That is a win for me, any day of the week.
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 head broccoli
- 2 Tbsp olive oil
- 2 tsp seasoning blend I use Weber Chicago Steak Seasoning, make sure your blend is gluten free
Ingredients
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- Preheat oven to 425°
- Clean and divide broccoli florets. Peel and slice broccoli stems.
- Place broccoli in a bowl and add olive oil and seasoning. Toss well.
- Place seasoned broccoli evenly on a parchment paper or silicone mat covered baking sheet.
- Roast broccoli until it is bright green and it's edges are lightly browned, about 20 minutes, flipping halfway through.
- Serve immediately.
This Roasted Broccoli recipe is gluten free, dairy free, vegetarian and vegan.
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