Broccoli! King of the florets and something we love to see grace the non-profit grocery shelves here at Quest! Broccoli is great to cook with because it’s versatile, quick to prepare and holds its texture and flavor well whether steamed, roasted, stir-fried, or added to soups and pastas. Broccoli is rich in vitamins, minerals, fiber and antioxidants which support immune health, reduce inflammation, and may help lower the risk of chronic diseases. For storage, keep raw broccoli up to five days in your fridge. Cooked, it will keep it’s flavour up to 3 days. There are so many ways to work with broccoli but one of our favourites is roasting it! It’s great hot and fresh out of the oven or cooled down as a snack for later on. Enjoy!
Ingredients
- 1 pound (or 16 ounces) broccoli, broken down and/or cut into small florets (snacking size)
- 3 tablespoons oil (olive or avocado oil is preferred)
- Salt and pepper to taste
- 1 tablespoon butter or margarine
- 1 tablespoon red, sherry or apple cider vinegar
- 1 teaspoon mustard (Dijon is best if you have it)
- Optional: red chili flakes and/or lemon juice
Instructions
- Heat the oven to 450 degrees
- Spread the broccoli florets across a baking sheet in a single layer, drizzle with the oil and add salt and pepper to taste
- Bake until browned and slightly crispy, 15 – 20 minutes
- Pull safely out of the oven
- Add the butter directly on the broccoli and stir/toss on the hot baking sheet (careful, it’s hot!)
- Add the mustard and vinegar and toss until mixed
- Feel free to add a few chili flakes for some extra heat or a squeeze of lemon juice for additional flavour
- Serve and enjoy!
