Seriously. When I discovered roasted broccoli a couple of years ago, my life changed. The crunchy sweetness you get from throwing it in the oven is unbelievable and has even changed the hearts of some broccoli skeptics. GET OVER YOUR STEAMED AND SAUTEED BROCCOLI, PEOPLE! Roasting is where it’s AT.
I rarely make it any other way now. And to mix things up, I attempted a bowl out of Parmesan cheese (which I’m sure would have been much easier had I remembered I don’t own any small Pyrex bowls…you know, like those custard ones?) and threw in some brussel sprouts. Check it!
The Best Roasted Vegetables Ever
1 broccoli head
1/2 pound brussel sprouts
1/2 head of garlic, sliced (or 1 tbs minced garlic)
Salt & Pepper
Extra Virgin Olive Oil
Shredded Parmesan Cheese
First, preheat the oven to 425.
If you’re going to do the parmesan bowl (which actually did add a fun element while eating it, not gonna lie…but the veggies themselves are still AMAZING), spray a nonstick skillet with some Pam and heat to medium-medium high. Sprinkle the cheese evenly in a circle (see pics below) and allow to cook until it has browned and you can pick it up out of the pan with some tongs. I tried twice, laying the larger one over a short glass and the smaller one over a champagne glass. The downside is I kind of had to pull down the corners and hold to make a bowl shape, but I was actually pleased with how it turned out! (Also a great way to serve Caesar salad!!)
While these are cooking, toss the broccoli and garlic with some more olive oil and salt & pepper. Mix into the brussel sprouts, and cook both veggies for about 17-20 minutes longer. Both should have some crispy brown goodness when they’re done.
While they’re still piping hot and on the cookie sheet, squeeze some lemon juice over them (it’ll make a great sizzle sound!) and sprinkle with some parmesan cheese. Again, these are fantastic on their own, the parmesan bowls were just me experimenting. 🙂