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. 

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.