A Summer Roasted Vegetable: Broccoli

Do you really want to turn on the oven in the middle of summer?  You’re probably not like me, I say, “Yes”!  I’m helpless for a savory piece of roasted broccoli.  And I’ve been roasting vegetables for so many years, both in the Texas heat and in a commercial kitchen where it’s always at least 10 degrees hotter, I’m unfazed.  There are more solutions for you but I’ll give you two:  either turn the oven on in the “cooler” morning or evening or  wait for the cooler months – that’s just fine!!!!  Here’s a super simple recipe for the ultimate roasted vegetable – the broccoli floret.  Enjoy!


4C of broccoli florets, w/ 1-2” stem 
¼-1/2C extra virgin olive oil 
3tsp of Kosher salt 
1 1/2tsp of freshly ground pepper


Preheat oven 375°
Rinse, clean and gently dry the broccoli.  In a large bowl, toss broccoli with a 1/4C of olive oil. If broccoli seems dry drizzle a little more until florets are moist. Sprinkle the salt and pepper over the florets.  Mix thoroughly.  Place broccoli florets on a baking sheet and spread so they are separated (ok, they can touch a little-but not much).  Place on middle shelf of oven. Roast florets for 20 to 35 minutes or until vegetables are soft.  Take out of oven and cool.  Arrange florets nicely on a plate and serve.  Broccoli can be stored refrigerated for up to 3 days. 
Yields 4 people

*this technique can be used for most vegetables.
*use your own judgment on how much olive oil, salt & pepper you should use.