I make this easy roasted broccoli recipe at least twice a month, sometimes more. It’s so simple, it hardly qualifies as a recipe, but since we had it this week, I thought I’d include it in this post. Here’s what you do:
Preheat your oven to 400 degrees. Spray a rimmed baking sheet with olive oil. Place broccoli florets on baking sheet and spray with additional olive oil. Sprinkle with seasoning salt. Roast for 20 minutes, stirring halfway through.
Yes, it’s that easy! And it’s delicious. If you’re watching your salt intake, leave out the seasoning salt and add thick slices of garlic (while roasting) or lemon juice (after roasting) instead.
Here’s what else I ate this week:
Rotini with Caramelized Onions & Roasted Broccoli // …and this is what I did with the roasted broccoli. I tossed it with whole wheat rotini, caramelized (well, almost caramelized–I was impatient) onions, and jarred pasta sauce. It’s easy, it tastes homemade, and it’s healthier than overloading the pasta with cheese.
Vegetarian Stuffed Zucchini with Parmesan Panko // I’ve never met a stuffed zucchini recipe that I didn’t like, but my husband usually isn’t a fan. This is the only stuffed zucchini recipe that he really enjoys.
Wild Mushroom & Potato Pizza // This was our dinner on Saturday. We can’t get enough of this pizza!
Roasted Cauliflower with Cashew Raisin Vinaigrette // I first made this in April, mostly just to use up raisins that had been sitting in the pantry for months. But we ended up really liking it. Raisin vinaigrette–who knew?!
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