Parmesan Roasted Broccoli

I love vegetables.

Part of this is because I like playing with my vegetables and trying out fun new recipes that make them even more delicious than they are in their raw, plain state. I think my clients can appreciate this as well. I have had clients tell me that they hated kale until they tried my sweet potato and kale salad.  Brussels sprouts could be brushed with miso glaze and cooked into a french fry-like consistency. There are so many ways to make vegetables taste good! I love to teach my clients how to have fun with food, and that boring food can be made fun if you experiment a little.

Take broccoli, for example.

 

Broccoli contains calcium and magnesium, which help regulate blood pressure. It has a ton of beta-carotene to help boost the immune system and it contains glycophorin, which helps skin repair and detoxify itself. Broccoli is great raw, dipped in hummus, steamed with a light soy sauce, or salsa as well. But this recipe is another really delicious one that adds just a touch of something I tend to stay away from but enjoy quality varieties of it in small amounts…cheese. Check it out…

 

Parmesan Roasted Broccoli

1 large broccoli head, organic preferred

Extra virgin olive oil

Sea Salt

Black Pepper

Parmesan cheese, shredded

Heat oven to 500F

Cut up the head of broccoli into little florets

Spread them onto a baking sheet

Pour a generous amount of olive oil onto the sheet and sprinkle sea salt.

Roll the florets around in it and then put them in the oven for 15 minutes.

Take them out and toss them around, assess if you need a few more minutes for them to become brown. If so, cook for 2-3 more minutes. If not. Set them aside. Sprinkle black pepper and parmesan to your liking on top of them and serve.