Making sure every dinner has a green in our house is a must. It is something my mom taught me as a child and has served as a great learning tool for my kiddos as well. Rotating green veggies is a norm. When I go grocery shopping, if organic broccoli is available it makes it on the list every week. My kids love broccoli! As a kid I usually ate steamed broccoli, often with cheese on it. While it never bothered me, it wasn’t my favorite. Hands down roasted broccoli is my favorite. It has won over even a few rather picky eaters who have entered my house as well!
Let’s talk the nutritional powerhouse of broccoli for a second. Broccoli’s list of nutritional benefits is extensive and amazing. It packs dietary fiber, pantothenic acid, vitamins B1 and B6, vitamin E, manganese, phosphorus, choline, vitamin A (in the form of carotenoids), potassium, copper, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium. It has compounds that are linked to reducing inflammation, combating diabetes and obesity, as well as fighting against many types of cancer and other diseases. Eat your Broccoli!
- 1-2 head of broccoli (depending on size)
- coconut oil
- sea salt
- garlic powder
Preheat oven to 425. Clean and cut broccoli head to desired size. I often don’t roast the stem of the broccoli. I cut the stem into pieces (similar to celery sticks or carrot sticks) and give to my kids to eat as they are waiting for dinner, or save to add to their lunch or snack for another day. Spread broccoli on cookie sheet evenly. I place half spoonful amounts of coconut oil evenly around broccoli. Season with sea salt, pepper, and garlic powder. Bake for 12-15 minutes in oven. Time may vary so watch closely to not burn. I prefer it crispy, but not burnt. Enjoy and see who you can turn to LOVE their ? ?.