Every Sunday we shop at the farmer’s market and then make a big dinner at home (hoping for tons of leftovers) together as a family. Sunday is easily my favorite day because it’s the one with the fewest distractions and we can take our time cooking and then playing together as a family while dinner is in the oven.
I confess however, that I can occasionally get distracted and dinner takes the hit. Whether it’s because a friend comes over for an impromptu visit or we’re immersed in an art project or board game, before I know it whatever is in the oven accidentally gets a bit overcooked. Hence I recently bought not one, but two new kitchen timers.
Last Sunday the latest victim of my absent minded mommy brain was a bunch of beautiful tender broccoli florets we had just bought that morning. Sadly, I forgot to turn on the timer and 30 minutes later the tips had gotten a lot darker then I would have liked (note to self_ when buying new timers, remember to use them). Ironically, when we finally sat down to eat, a variety of dishes spread out in front of us, both kids immediately went for the broccoli. Chloe said after her second or third piece_ “it’s crispy broccoli”. Of course! Kale and Potato Chips are super delicious and full of kid-appeal, why wouldn’t broccoli be too?
And that’s how one of our new favorite side dishes was born.
No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 4Cook Time 30 minutes Total Time 30 minutes
- 2 cups broccoli florets
- canola oil spray or 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Preheat oven to 425° F.
- Place the broccoli on a baking sheet (foil-covered if you want to make clean up easier).
- Spray the broccoli with canola oil or drizzle with olive oil, tossing to coat and sprinkle with salt.
- Roast in the oven for 25-30 minutes, or until broccoli is crisp.
Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 600mg Did you make this recipe?Mention @Weelicious or tag #weelicious!