Now and then something happens that makes me stop and reevaluate my kids’ diets. This time around, it was the faces they made at the broccoli on their plates at dinner time on our recent Disney cruise. Let’s just say that they weren’t friendly faces. The kids used to devour my roasted broccoli – but at ages six and nine, they still prove to be picky with some vegetables. And I suppose that I’ve made my trusted go-to recipes on constant repeat – resulting in a loss of interest. After making a roasted broccoli with loads of garlic, cheese, and lemon for years – I had to simplify it a bit to get the kids back interested in my broccoli. After a few dinner experiments, I think that I may have stumbled on the perfect roasted broccoli in the process.
The kids didn’t care for the added tomatoes that I threw in at the last minute, but I happen to love the tasty combo and the pops of color. For now, we’ll just stick to the broccoli! Get the super simple, kid-pleasing perfect roasted broccoli recipe below:
- Broccoli, I used a medium size one cut into florets
- olive oil
- garlic (optional)
- Preheat oven to 375
- Place the broccoli on a baking sheet, drizzle with about 4 tbsp of olive oil, season with salt and pepper.
- If you decide to add garlic, slice it into thin slices and mix with the broccoli.
- Mix the broccoli with the olive oil, making sure that it's well coated.
- Arrange broccoli in a single level and roast for 10 minutes.
- Check on the florets, flip each one and allow the other side to roast for about 5 or 8 extra minutes.
We hope you enjoy it! And, please chime in with your favorite veggie recipes below!