I used to like broccoli. Really, I did. When I got pregnant with my first son, I had many food aversions. I couldn’t handle the smell of certain foods — and chicken and broccoli were the main offenders. After my son was born, I regained a taste for chicken, but to this day, I tend to gag on broccoli. I do eat it because I know it’s good for me, but I don’t enjoy it.


I'm always looking for ways to prepare this vegetable, which is one of the last fresh seasonal vegetables I can still get this time of year that I'll enjoy. Last night, I decided to try to roast broccoli to see if it took away the gag factor for me. I was pleased to find it did. I followed the Parmesan Roasted Broccoli recipe used in this video from Ina Garten, omitting the basil because I didn’t have any and the pine nuts because I didn’t think the boys would go for them.



I paired this down for a side dish for my family of four. Here are the amounts of the ingredients I used, and I followed the directions in the video.


Parmesan Roasted Broccoli

  • 1 1/4 pound of fresh broccoli heads with a bit of stem still attached
  • 1 clove of garlic, thinly sliced (I used 1/2 teaspoon of jarred chopped garlic)
  • 1 1/4 teaspoon olive oil
  • kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 tablespoon pine nuts (I omitted this)
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 julienned fresh basil leaves (I omitted this)

I enjoyed the broccoli prepared this way, and I’ll definitely be roasting broccoli again. 

The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.