Tuesday Tip: Roasted Broccoli Change-Up

broccoli heads

I’ve noticed that sometimes by just cutting my kids sandwiches differently they will eat their lunch. I thought why not try out this tactic with our dinnertime broccoli.

It worked! My inspiration came from chef Roberto Cortez who taught me a different method of cutting broccoli. I used that slicing technique with my roasting technique and the result was this family pleaser.

broccoli strips

Stand-Up Roasted Broccoli

3 broccoli heads, with stems

¼ cup olive oil


Lemon wedges for garnish

Preheat oven to 375.

Cut about one-inch off the bottom of each stem and then slice the stem from the stem butt to the head (no comment on that one).

You should get about 4 – 5 pieces of broccoli per head. Then, lay them out evenly on a cookie sheet and pour oil over the pieces. Flip the pieces into the oil and use your hands to mush them around a bit to make sure they are well coated.

Next, give each piece a good sprinkling of salt. Roast in a 375-degree oven for 20 minutes and then flip and roast another 15- 20.  The pieces should be crunchy and golden brown on the crowns. Serve with lemon wedges and a pinch of red chili flakes (for the grown-ups, anyway).

roasting broccoli

plated roasted broccoli

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3 thoughts on “Tuesday Tip: Roasted Broccoli Change-Up”

Val – This is Devon’s fav! Love the tips on getting the kids to try different things. Keep them coming!

Love the pictures of your food. Actually, broccoli is something kids love, cooked the right way. We always called them little trees. but my daughter did not like cooked veggies, so she ate them raw, even better. And my grand kids eat them right out of the garden. A much maligned veggie!!

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