Roast those cuts of broccoli for longer than you may be used to, and find that you’ve just made a healthy crunchy snack even your kids won’t stop eating!
Ben was gone this weekend, Friday through Monday, at a PGA golf tournament in Louisville, KY. It was a fun trip his dad invited him on, and holy cow – did you watch that tourney this weekend!? Even I was glued to the TV while watching McIlroy and Mickelson battle through the darkness. Amazing.
Anyway, do you want to know my biggest fear for while Ben was gone? You’d think I’d say I was terrified someone would break into the house. Or, maybe we’d face a tornado while Ben wasn’t here to protect us. Nope. None of those. I was most afraid that one of our smoke detector’s batteries would be low and start beeping in the middle of the night! Does anyone else absolutely HATE when that happens? And, although it didn’t, that was my biggest fear.
I’m so afraid of the batteries running low when he’s gone because I have no clue whatsoever how to change them or make the beeping stop. AND… it requires getting out our enormous 8-foot ladder. We’ve done this twice together in the middle of the night (roaming through the house trying to figure out which one it is), and I have never once paid attention to what Ben did. Of course, we could be good citizens and mark our calendars to switch out the batteries every daylight savings and all of this would be resolved! ;)
None of that has to do with this broccoli recipe, and I have no clever way of tying it in. SO, just cut up some broccoli, roast it FOREVER, and it turns crispy and crunchy (and, yes, shrinks a bit) but is a lovely healthy snack! We just let the pan set on the countertop and pick at it through out the evening. So good! Thanks to my awesome friend, Erin, for this idea!
Roast those cuts of broccoli for longer than you may be used to, and find that you've just made a healthy crunchy snack even your kids won't stop eating!
- 1 head broccoli, washed and completely dried
- 1 teaspoon extra-virgin olive oil
- Salt & pepper, to taste
Preheat oven to 450 degrees F. Cut broccoli into florets and place in a large bowl. Drizzle olive oil over broccoli with salt and pepper. Toss to combine. Transfer to a single layer on a large rimmed baking sheet. Bake for at least 25 minutes or until the broccoli is crispy and crunchy, but not completely burned. (There will be burned edges on some florets.)
Tip: This may take some trial and error in your own kitchen to reach the desired level of crunch. Oven temperatures can vary, and humidity levels can affect the results. Watch your broccoli carefully.