Okay, I admit, that stub of broccoli will never melt like creamy Hershey’s in your mouth. If that’s what you’re here for, you can clear out now.
But I do have a super easy method for cooking veggies in the oven that makes them taste oh-so-amazing! It turns them into these crunchy, salty pieces of deliciousness reminiscent of your garden.
I seriously need no recipe for this. It’s so simple.
You first chop up some rosemary, from outside or from the store. Homegrown is always better, but hey, don’t be picky about it.
Then chop up whatever veggies are in season – my favorites are broccoli (a must!), cauliflower, radishes, carrots, brussel sprouts, and kale. In case that makes me sound like a veggie freak, I can assure you that I’m not.
I’m a chocolate kind of gal. OK? I don’t eat raw kale when I’m bored.
Just clearing that up.
Anyways, toss a bit of olive oil, some salt and pepper, and your rosemary in a small bowl. Then line a 9×13 pan with aluminum foil and throw on the veggies. Get messy and mix with your hands until it creates some beautiful oily masterpiece. And yes, it will be oily, but don’t stress about it.
Throw it in the oven at 450 degrees for about 20 minutes, until the veggies are crispy and golden. Then you eat and wonder why you hated vegetables when you were little.
And then say, “thank you, broccoli. I love you.”
That’s how you know you’ve gone too far.