I love my veggies. I can eat them pretty much any which way. As soon as Spring and Summer hit, I get excited about all the fresh and local produce that will soon be hitting our shelves.
As much as I love my veggies, I can get bored eating them the same old way. Steamed, raw, grilled and stir-fried are all fantastic options but I wanted to try something different and I wasn’t alone. Hubby finds my steamed veggies a bit too “limp” (inserted inappropriate teenage boy snicker here) and there are some veggies I don’t like raw as much as others.
Enter my attempt to roast. I’ve tried roasting veggies in the past and it was (quite literally) a flaming disaster. Burnt, charred and in some cases, on fire (I blame the BBQ for that…for the record). And let’s not get into the number of times I’ve smoked us out of our house. A few too many.
This year, I decided to give it another go because I really wanted to add some flavor and texture to our veggies and increase the chances that my kids would eat them without complaint. I’m happy to say I FINALLY found success (and surprisingly, hell did not freeze over in the process). Not only did I end up with a tasty side, but it was so easy and economical to make. The key? Constantly stalking your veg in the oven and shaking out the pan often to ensure nothing is burning to the bottom. So simple and yet it took so long for me to figure this out.
Here’s my version of Roasted Garlic Broccoli that I’m a bit obsessed with at the moment: