We're ALWAYS having steamed vegetables...so this is a nice change (although I'm so stuck in the steamed veggie rut, I sometimes forget!) Here's a basic outline that you can play around with!1. Place cut broccoli florets (I like to use quite a bit of stem) in single layer on 11x17 cookie sheet. Drizzle with a little olive oil and salt/pepper. Other optional addition ideas (garlic, pine nuts, parmesean cheese, red-pepper flakes (if you like a little kick!), lemon pepper, lemon juice (add juice AFTER you roast) etc.)
2. Roast at at 425 for 20 minutes or until browned and tender, stirring halfway through.
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