Roasted Broccoli

Feb 13

This is a perfect recipe for the second oven shelf. Depending on the other food baking, you can add a tray of broccoli to variable oven temperatures.

1 pound broccoli florets
1/4 cup olive oil
1 teaspoon garlic salt
1/2 cup grated Parmigiano-Reggiano

Heat oven.

Bake at 350°F for 30 – 35 minutes
Bake at 375°F for 25 – 30 minutes
Bake at 400°F for 20 – 25 minutes
Bake at 425°F for 15 – 20 minutes

In a large bowl, break broccoli florets into even-sized pieces. Evenly coat well with olive oil, salt, and Parmigiano-Reggiano. Evenly spread on a parchment paper lined baking sheet.

Bake according to the times in step one. Cooking time varies depending on the size of the florets and the oven shelf used. Remove when the tips of the florets are lightly roasted.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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