Roasted Broccoli


  Roasting must be the best thing that ever happened to vegetables.  It transforms even frequently despised vegetables into tender morsels replete with flavor far beyond what they ever had when they were raw.

  
  I didn’t know broccoli could be so good (and I even enjoy raw broccoli).  I just tossed it with some grapeseed oil (olive oil would be great too), salt, and pepper, and sprinkled it with lemon juice as soon as it came out of the oven.  And, as you can see in the picture, it makes a nice accompaniment to macaroni and cheese.
(adapted from Eating Well)

4 cups broccoli florets
2 tablespoon grapeseed oil
1/2 teaspoon salt
Freshly ground pepper
Juice of half a lemon

Preheat oven to 450°F.
Toss broccoli with oil, salt and pepper.
Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes.
Sprinkle with lemon juice and serve immediately

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