Veggie of the Month: Broccoli

You don’t need any fancy ingredients or equipment to have this easy vegetable turn out incredible. There’s a good chance that everything you need is in your kitchen already.

SEASONALITY: Best during the winter-spring, but can be found at the grocery store all seasons.

STORAGE: Best when kept refrigerated. Broccoli needs to breathe, so store it wrapped loosely or in a plastic bag with air holes.

PREPARATION: Rinse in cold water, and trim tops and bottoms.

COOKING METHODS: Steam, microwave, boil, bake, roast, stirfry, or sauté.

TIPS FOR USE: Eat cooked or raw. Eat raw broccoli with a healthy dip or add it to a salad. Add cooked broccoli to pasta or soups. Broccoli can also be found frozen and kept/stored longer that way.

Roasted Broccoli

Adapted from https://www.twopeasandtheirpod.com/roasted-broccoli/

INGREDIENTS

• 1 ½ pounds of broccoli (roughly 3 fist size broccoli -heads), cut into florets
• 3 minced garlic cloves
• 3 tablespoons of extra virgin olive oil
• 1 tablespoon of lemon juice (juice squeezed from ½ of a lemon)
• Small pinch of salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. In a large bowl, combine broccoli and garlic. Gently mix in olive oil and lemon. Toss until florets are well coated.
3. Arrange florets in a single layer on a large baking sheet.
4. Season with salt and pepper.
5. Roast in the oven for 15 to 20 minutes, until lightly browned.
6. Remove from oven and serve warm.

NUTRITION INFORMATION

4 servings per recipe. 1 serving = 154 calories, 12g Carbohydrates, 4g Protein, 1g Saturated Fat, Sodium 56mg, Potassium 546 mg, Fiber 4g, Sugar 2g, Vitamin A 1060iu, Vitamin C 152 mg, Calcium 84 mg, Iron 1.3mg