In the past I've roasted Brussels sprouts, carrots, acorn squash, and brunch potatoes. You can also roast cauliflower, sweet potatoes, and red peppers: you get the idea.
Over the weekend I decided to roast broccoli. Why? Because I've had two heads of broccoli sitting in my refrigerator for several weeks, and I was tired of looking at them and did not want them to go to waste. Roasting is so simple! All you do is cut up your vegetables into the same size chunks, drizzle them with olive oil, sprinkle with some salt & pepper and spices and let them hang out in 450 degree oven from 30 to 60 minutes. How can you go wrong with it?
I decided to also use some jarred marinated olives and garlic that I had on hand and a lemon.
Roasted Broccoli with Olives
2 cups broccoli florettes
1 cup marinated olives and garlic
drizzle of olive oil
a few pinches of red pepper flakes
zest and juice of 1/2 lemon
1. Preheat the oven to 450 degrees.
2. In a bowl combine all ingredients. Spread everything in one layer on an aluminum foil lined cookie sheet and roast for about 30 minutes.
3. Enjoy straight out of the oven, at room temperature or even cold!