Rosemary Broccoli

January 8, 2017 by Ginger Hultin MS RDN

Busy weekdays can be a hard time for my clients (and me!) to get in some much-needed green veggies. Do you struggle with eating all the veggies? Whether you’re trying to get more in or you love them so much that you need more recipes, I’ve got you with this Rosemary Broccoli recipe. When it comes to veggies, I do easy, quick, and simple. That’s it. I want you to love them and I want them to taste good but I also want them to be able to fit into your life in a streamlined way. That’s how I cook for you and that’s what I post. Be sure to check out the recipe down below.

As much as I love the health benefits of adding broccoli or dark leafy greens to my meals, I also have to balance what I can assemble quickly and easily, without sacrificing flavor. I make this at least once a week since it is so easy and delicious. It’s perfect to prep quickly then pop on a pan and put it in the oven for a hands-off meal prep.

Bring out broccoli’s natural flavor

Many people think they don’t like broccoli, but they might just be preparing it wrong. Boiling or microwaving broccoli can make it soggy and unappetizing, turning many people off from this nutritious vegetable. Instead, try seasoning it with salt, pepper, and fresh or dried rosemary, then roast it in the oven until it’s crispy and slightly charred. This method brings out its natural flavors and creates a delightful texture.

Vegetables need a bit of salt to enhance their natural flavors, but they’re also rich in potassium, which balances out sodium intake. Most of us consume too much salt, mainly from processed foods like baked goods, soups, chips, and restaurant meals. In contrast, fresh fruits and vegetables are naturally low in sodium and high in potassium and fiber. Potassium helps balance sodium levels, promoting healthy blood pressure, while fiber aids in removing cholesterol from the body. These benefits make it essential to incorporate more fresh produce into your diet.

Broccoli – the master crucifer

Rosemary broccoli is a fantastic addition to your meals. It’s anti-cancer, heart-healthy, and packed with fiber, vitamins, minerals, and antioxidants. The combination of crispy edges and the aromatic rosemary makes it a dish you’ll want to eat again and again.

As a cancer specialist, I often advise my patients to eat more cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, cabbage, bok choy, radishes, and kale. These veggies contain sulfuric compounds that help kill cancer cells and balance hormones. While they can’t cure cancer on their own, they can support your body in fighting the disease and reducing risk.

Incorporating these vegetables into your diet can have significant health benefits. They’re not only nutritious but also versatile and delicious when prepared properly. So, next time you think you don’t like broccoli, try roasting it with some rosemary and see how this simple recipe can make all the difference.

Making the Rosemary Broccoli

This is a really easy recipe to make. Simply cut up the broccoli and set it aside in a large mixing bowl. Drizzle it with olive oil then sprinkle it with salt and pepper. You can add more or less per your preference and health needs. Top it with fresh or dried rosemary leaves then pour it onto a baking sheet. I highly recommend using parchment paper to reduce the clean-up you’ll have to do or a silicone baking liner. I just got these in the mail and I can’t stop using them.

I also recently got some silicone cupcake liners after a terrible experience with egg muffins totally ruining my muffin tins. Post scrubbing-for-hours, I gave up and ordered the liners. I’ve been a paper-liner person for years but now that I’ve got the silicone, I’m never going back. They’re so cute, they don’t stick to a thing, they wash up easily and I will use them always from now on. Go order some right away if you find yourself in my same position.

Love Broccoli? I’ve got more!

I’ve got tons of simple, healthy veggie side dishes and apps up on the blog so make sure and them out.

If you’re looking for great veggie sides, you might enjoy my vegetarian stuffed mushrooms, garlic chili roasted Brussels sprouts, or maple spiced roasted carrots! I’m all about the super simple, healthy, whole-foods veggie recipes. I specifically love to buy pre-cut or even frozen options here to cut down on the time it takes to prepare healthy veggies. Keep in mind that frozen veggies are as nutritious (or more!) then fresh so use them if you like to. I sure do.

Other veggies I want you to love are eggplant (this is the most amazing no-noodle lasagna dish that I know you’ll love – and I don’t even like eggplant), tomatoes (these salad skewers are so fun), and leeks (put them in recipes and you’ll enjoy the flavor so much!). Want more broccoli? Sheet Pan Teriyaki Tofu with Pineapple and Broccoli and veggie bites.