Oven Roasted Broccoli

I love to roast vegetables and this broccoli is a family favorite.  The teens absolutely devour it - I can even get away with putting a platter full on the table for them to nibble on while doing their homework.  How's that for a healthy after school snack?  Frozen broccoli won't work here so be sure to get fresh.  I can buy 3-pound bags of fresh pre-cut florets at Costco for $5; enough to fill 4 sheet pans.

Cut the florets in half and place them cut side down on a sheet pan that has been spritzed with olive oil (I roast vegetables so often that I have a dedicated roasting pan). Spritz the top of the florets with oil and sprinkle with salt and pepper.

Pop the pan into a preheated 425F oven for 12-15 minutes, or until the broccoli starts to caramelize.

Mmmm. Look at all that toasty goodness.

Enjoy!

Items used to make this recipe:

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• half sheet pan https://amzn.to/2HjYKEE

• olive oil spray https://amzn.to/2HjZycE

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Oven Roasted Broccoli

makes 4-6 servings

Printable Recipe

Ingredients

• 1 bunch broccoli florets, cut in half

• olive oil spray

• kosher salt and freshly cracked black pepper to taste

Directions

1. Preheat oven to 425F and place rack in center position.

2. Spray half sheet pan with olive oil.

3. Arrange broccoli in a single layer, cut side down.

4. Spray broccoli lightly with olive oil and sprinkle with salt and pepper to taste.

5. Roast in oven for 12-15 minutes until caramelized.

Strawberry-Vanilla Dessert Sauce

Whether you have fresh or frozen strawberries, make a batch of this wonderful ruby red dessert sauce.  It only take a few minutes to prepare and it's great poured over homemade ice cream or cheesecake.  Wonderful stirred into plain Greek yogurt too.

Strawberry Vanilla Sauce

makes approximately 1 1/2 cups

Printable Recipe

Ingredients

• 16 ounces fresh or frozen strawberries, chopped

• 6-8 tablespoons granulated sugar (depends on how sweet the berries are)

• 1/2 vanilla bean, seeds scraped (or equal amount of vanilla bean paste or extract)

• Zest of half a small lemon

Directions

1. Place fresh strawberries, sugar, and vanilla bean seeds in a bowl and mix together; rest for 30 minutes, until berries begin to give off their juice (skip this step if using frozen berries).

2. In a medium saucepan over medium-high heat, combine strawberries, sugar, and vanilla bean seeds (if using vanilla bean paste or extract, add after mixture is removed from the heat); heat until sugar dissolves completely, stirring frequently.

3. Remove from heat and stir in lemon zest. Serve warm or cold. Chill leftovers for up to a week.

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