I know that broccoli is typically most child’s worst nightmare, but after years of eating miserably made steamed broccoli, I finally heard of a brilliant and easy way to cook it. First, though, lets talk about why it’s so good for you.
One cup of broccoli gives you 135% of your daily value of vitamin C! Actually more than an orange has…who knew!? It also has as much calcium as a glass of milk. On top of that, I found it surprising that 1 cup of broccoli has 3 grams of protein, pretty decent for a little bit of green. Now, according to the website, essortment, “consuming broccoli has been shown to help regulate blood sugar and insulin levels. A high fiber vegetable, broccoli offers multiple benefits to the digestive system.Broccoli is quite filling due to its fiber content, but it is one of the lowest calorie foods, weighing in at only 44 calories for a cooked cup of it.” So this can be great for diabetics and those who are wanting to loose a couple pounds.
Broccoli grows in a cool climate and is available year around, although it’s peak season is October-April. For the U.S. it is typically harvested in California. The best broccoli is dark green with tightly closed buds and crisp stalks.
So, enough information about the nutrition of broccoli. Here is how I make it.
- Preheat oven to 400 degrees F.
- Remove stems and slice broccoli lengthwise, approximate ½ inch thick.
- Toss with enough olive oil to coat broccoli but not drench it. Season with salt and pepper.
- Roast on baking sheet 10-13 minutes until you can piece it with a fork.