Tuesday Tip: Roasted Broccoli Change-Up

broccoli heads

broccoli heads

I’ve noticed that sometimes by just cutting my kids sandwiches differently they will eat their lunch. I thought why not try out this tactic with our dinnertime broccoli.

It worked! My inspiration came from chef Roberto Cortez who taught me a different method of cutting broccoli. I used that slicing technique with my roasting technique and the result was this family pleaser.

broccoli strips

roasting broccoli

plated roasted broccoli

Tuesday Tip: Roasted Broccoli Change-Up

Stand-Up Roasted Broccoli

3 broccoli heads, with stems

¼ cup olive oil


Lemon wedges for garnish

Preheat oven to 375.

Cut about one-inch off the bottom of each stem and then slice the stem from the stem butt to the head (no comment on that one).

You should get about 4 – 5 pieces of broccoli per head. Then, lay them out evenly on a cookie sheet and pour oil over the pieces. Flip the pieces into the oil and use your hands to mush them around a bit to make sure they are well coated.

Next, give each piece a good sprinkling of salt. Roast in a 375-degree oven for 20 minutes and then flip and roast another 15- 20.  The pieces should be crunchy and golden brown on the crowns. Serve with lemon wedges and a pinch of red chili flakes (for the grown-ups, anyway).