Broccoli is green.
That’s a color I don’t like to eat. Even though I know I’m supposed to.
Broccoli is highly associated with good health. Because it’s packed with nutrients, including Vitamin C and folic acid.
It’s also a cruciferous vegetable. Part of a family that includes cabbage and Brussels sprouts. So it has that pungent sulfurous smell.
Eating cruciferous vegetables may be associated with a lowered cancer risk. But study results are mixed.
However, people who eat a lot of produce may do other things that promote good health. So it’s hard to pinpoint exactly what is keeping them well.
Nonetheless, it’s widely agreed that broccoli is good for you. Because it contains a wide array of vitamins and minerals.
If you enjoy it steamed, that’s great.
However, some of us like broccoli dressed up. I know I do.
The good thing about broccoli is that it absorbs flavors well. So even if you’re not crazy about the taste (or smell) you can mask it.
If you have trouble getting your family to eat broccoli, roasted or stir fry is the way to go.
This Roasted Broccoli With Shallots Recipe is really easy to make. There are only a few ingredients. But the olive oil and shallots make a huge difference.
They make this dish delicious.
Roasted Broccoli With Shallots Recipe
(This post contains affiliate links. If you purchase anything, I receive a referral fee at no extra cost to you.)
In recent years I’ve started using shallots. They add so much to many recipes.
I’ve been told that shallots are the “secret ingredient” used by many professional chefs to make food taste exquisite.
This recipe calls for a generous 2 chopped shallots for each head of broccoli. You could get by with one. But two is better.
This site is devoted to healthy living and real food. So every recipe I publish is designed to contain no genetically modified ingredients.
I try hard to keep GMO’s out of my kitchen. So in my recipes, I’ll also tell you the specific brands I use.
This recipe calls for olive oil. Olive oil is tricky. Because fraud is rife. So I try my best to find the most local source possible.
For years, I’ve been getting my olive oil from California Olive Ranch. But climate conditions have forced this company to obtain some of its oil from outside of California, according to the company website.
Although this is disappointing news, I will continue buying my olive oil from California Olive Ranch. Because it claims to be working with “hand-selected farms in some of the best growing regions around the world.”
Olive oil fraud is rampant in the Mediterranean. That’s why I like to get my olive oil from a California company. So I still trust that California Olive Ranch is the safer choice.
Anyway, here’s how to make roasted broccoli with shallots. (The cooking time is 40 minutes and the broccoli will be a tiny bit crunchy. If you like more or less crunch adjust the cooking time accordingly.)
How To Make Roasted Broccoli With Shallots
This dish can be made relatively quickly. I strongly recommend USDA-Certified Organic broccoli, as it won’t be sprayed with potentially toxic pesticides. I also think organic broccoli tastes better.
However, it’s not always possible to find organic broccoli. Also, it’s more expensive than conventionally grown broccoli.
The important thing is to eat real food instead of processed food. And broccoli is good for us.
- 1 large head broccoli
- 2 shallots
- 1/4 cup olive oil
- Chop broccoli into bite size pieces. if you include the stem chop stem very finely.
- Arrange in shallow roasting pan.
- Chop shallots finely and layer on top of broccoli pieces
- Add olive oil
- Add pepper. I like to use freshly ground.
- Mix ingredients so all pieces are covered with olive oil.
- Bake at 350-degrees F for 40 minutes.
- Salt to taste just before serving.
Some of the broccoli will brown as will the shallots. Cook 5 minutes less if you prefer less browning.
This will make 4 small servings. For larger servings double the recipe. But use a separate pan. The broccoli roasts best when there's a shallow layer in the baking pan.
Nutrition Information:Yield: 4 Serving Size: 4.33 ounces
Amount Per Serving: Calories: 161Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 177mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 2g