All right, so even the most open-minded eaters amongst us often have vegetables that we avoid at all costs.
Often it is because of some awful childhood memory of being forced to eat them regardless of how badly they were cooked.
The following simple roasting recipes address two of these veggies: Brussels sprouts and broccoli. These recipes are simple, adaptable, and delicious enough that they just may change your mind.
Roasted Brussels Sprouts:
This is an easy recipe that results in delicious Brussels sprouts that are crispy on the outside and tender in the middle. Great with the addition of some minced garlic, or drizzled with balsamic vinegar.
1 ½ pounds Brussels sprouts
3 Tbsp of good quality olive oil
¾ tsp kosher salt
½ tsp fresh ground black pepper
Preheat your oven to 400 degrees.
Trim the end off the Brussels sprouts and remove any outer leaves that are yellow. Add the sprouts, olive oil, salt, and pepper into a large bowl and toss until evenly coated. Pour onto a baking sheet and spread evenly.
Roast the Brussels sprouts for 30-45 minutes, shaking the pan occasionally to ensure even browning.
Sprinkle with more salt if desired, and then serve immediately.
Roasted Lemon-Parmesan Broccoli
I admit it; broccoli is one of the few vegetables that I really don’t like. This recipe totally turned that around. It is simple and delectable.
4 pounds broccoli
4 garlic cloves, peeled and diced
4 tbsp good olive oil
1 ½ tsp kosher salt
½ tsp fresh ground pepper
2 tsp lemon zest
2 tbsp fresh lemon juice
1/3 cup freshly grated Parmesan
Preheat your oven to 425 degrees.
Wash, dry, and cut broccoli into evenly sized florets.
Place these florets onto a baking pan that is large enough to hold them in a single layer. Sprinkle the diced garlic over the florets and then drizzle all over with the olive oil and toss. Sprinkle with salt and pepper.
Roast for 20-25 minutes until crisp-tender and just beginning to brown.
Remove from the oven and toss with one more tablespoon of olive oil, lemon zest, lemon juice, and Parmesan.