How many of us are eating enough broccoli this holiday season? Not me, unless it’s a secret ingredient in my fudge and peppermint bark.
While Rue will down bushels of steamed or bland, boiled broccoli, I can’t get Lupe to voluntarily eat the stuff. After much coaxing and even more threatening, she’ll pinch off a millimeter with her front teeth, refusing to touch it with her lips and grimacing as she chews.
It’s a delightful sight to behold, let me tell you.
I’d become desperate. Desperate to stop throwing broccoli away. Desperate to avoid eating two servings because a certain someone has a problem with a certain vegetable.
Desperate for a win. My life is simple; my world is small. These small victories are all I have left.
Here’s my solution. Crank up the oven to 475 degrees F and set the oven grate nice and high, up close to the heating element. Toss a head of broccoli that’s been washed and roughly chopped, stems and all, onto a baking sheet. Drizzle the broccoli pieces with some olive oil and sprinkle a little kosher salt on them, then slide the baking sheet into the oven and roast until they are fork tender but crisp.
This doesn’t take long. Maybe 5-7 minutes. Don’t mosey away from your oven. Don’t get on the Internet. Don’t multitask. The broccoli deserves your undivided attention.
Toss the broccoli once or twice while it’s in the oven, and when it’s done the way you like, remove it and serve immediately. You might sprinkle a little more kosher salt on it, if you like.
I wasn’t sure how this would go over the first time I put it in front of Lupe. After all, it’s her least favorite vegetable in a slightly burned form.
Rue can’t stand it. As far as she’s concerned, boiled broccoli ain’t broke. But Lupe, Nacho Man, and I love roasted broccoli. It’s smoky, crisp, and has a wonderful, complex flavor.
Which means we can save the cheese sauce for the tortilla chips.