Eat Your Veggies: She’s Choppin’ Broccoli (and Cauliflower)

On Wednesday evening, I made a very simple veggie recipe found at Eating Well. The veggies will be taken to a friend’s house for a potluck dinner this evening.

Roasted Florets from Eating Well

  • 8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • Lemon wedges, (optional)

I chopped the broccoli and cauliflower into smaller pieces and placed then in a bowl. I tossed them in olive oil and garlic salt, then placed them on a baking sheet lined with aluminum foil like so:

Cauliflower and Broccoli Florets: Ready to Bake

Here are the pre-baked florets (and some stem pieces) a little bit closer…

Cauliflower and Broccoli Florets (closer)

I baked them in the oven for 20-30 minutes, making sure to turn the veggies about halfway through baking. The cauliflower ultimately had tinges of brown, and the broccoli: a darker green.

Pan of Roasted Cauliflower and Broccoli Florets

I moved them from the cookie sheet to another pan so they can be carried to our destination this evening. Here are the finished florets and stems (a little bit closer):

Roasted Cauliflower and Broccoli Florets (closer)

Hoping my fellow dinner guests enjoy them as much as I liked sampling them; I will get the verdict tonight once they’re heated, served, and eaten.

And for dessert…Some Dana Carvey audition deliciousness.

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About A. Random Hapa

Thirty-something. INFP. Librarian. Brain Tumor Survivor. Hobbyist Singer. Amateur Photographer. Foodie. Craft Beer Fan. Unrepentant geek.

Posted on November 19, 2010, in Eat Your Veggies, quick and easy, recipe, side dish, Uncategorized and tagged , , , . Bookmark the permalink. Leave a comment.

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